Bay Roots

COCKTAIL

Oct 7

Hibiscus-Infused Mezcal, Chile Liqueur, Tamarind, Lime, Mint

Bartender Luis Ramos of The Treasury | San Francisco

INGREDIENTS:

Hibiscus-infused Mezcal:
Yield: 750 milliliters
750 milliliters mezcal
1.5 ounces dried hibiscus flowers

To Assemble and Serve:
Yield: 1 cocktail
½ ounce ancho chile liqueur
½ ounce poblano chile liqueur
1 ounce tamarind purée
½ ounce lime juice
½ ounce agave
Mint bouquet

METHOD:

For the Hibiscus-infused Mezcal:
In a nonreactive container, combine mezcal and hibiscus. Let infuse 24 hours. Strain through a chinois. Reserve in a nonreactive container or bottle.

To Assemble and Serve:
In a cocktail shaker, combine liqueurs, tamarind, lime, agave, and 1 ounce Hibiscus-infused Mezcal. Add crushed ice. Whip shake, then dirty dump into a rocks glass. Top with more crushed ice. Garnish with mint.

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