Hibiscus mezcal sour
This Mexican-inspired twist on a whiskey sour is easy to make and with a wonderful balance of flavors.
Servings: 1
Calories: 184kcal
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Ingredients
- 2 oz mezcal
- 1 oz lime juice freshly squeezed
- ½ oz hibiscus simple syrup (see recipe below)
Instructions
To make hibiscus simple syrup (can be ahead of time)
- Combine 1 cup water, 1 cup sugar and ¼ cup dried hibiscus flowers in a small pan. Bring to a boil, reduce the heat to a simmer and simmer for around 10 minutes until the sugar has dissolved and the liquid is a deep pink/red color (it may be darker depending on the hibiscus). Remove from heat and allow to cool.
To make hibiscus mezcal sour
- Put the mezcal, lime juice and hibiscus simple syrup in a cocktail shaker along with plenty of ice. Shake for a minute until the drink is well chilled. Strain into a glass either over ice or straight up.
Notes
You can store the hibiscus simple syrup for a week or two in the refrigerator and use in many drinks in place of regular simple syrup for a splash of color and gently floral-tart flavor.
The syrup here uses a little less hibiscus than my separate hibiscus syrup recipe which is a little deeper in color and flavor - feel free to add more hibiscus as you make it if you prefer.
Nutrition
Calories: 184kcal | Carbohydrates: 14g | Sodium: 1mg | Sugar: 12g | Vitamin C: 8.5mg
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