Mezcal Cocktail With Hibiscus And Cilantro Food
MEZCAL COCKTAIL WITH HIBISCUS AND CILANTRO
You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring 3 cups water to a simmer in a medium saucepan. Remove from heat and add hibiscus; let steep 10 minutes. Strain hibiscus tea into a medium bowl; let cool.
- Bring 1 cup water to a simmer in a small saucepan. Add sugar and cook, stirring, until dissolved. Remove from heat; add 2 cups cilantro. Let steep 20 minutes. Strain syrup into a small bowl; let cool.
- To make cocktail, muddle remaining 1 cup cilantro in a large pitcher. Add mezcal, lime juice, hibiscus tea, and 1¼ cups cilantro syrup and stir to combine. Taste and add more syrup if desired, keeping in mind that the flavor will be diluted once you add ice.
- Divide cocktail among ice-filled glasses. Garnish with cilantro flowers.
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- Bring 3 cups water to a simmer in a medium saucepan. Remove from heat and add hibiscus; let steep 10 minutes. Strain hibiscus tea into a medium bowl; let cool.
- Bring 1 cup water to a simmer in a small saucepan. Add sugar and cook, stirring, until dissolved. Remove from heat; add 2 cups cilantro. Let steep 20 minutes. Strain syrup into a small bowl; let cool.
- To make cocktail, muddle remaining 1 cup cilantro in a large pitcher. Add mezcal, lime juice, hibiscus tea, and 1¼ cups cilantro syrup and stir to combine. Taste and add more syrup if desired, keeping in mind that the flavor will be diluted once you add ice.
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- Make the hibiscus tea—and the simple syrup. Bring 3 cups of water to a low boil in a medium saucepan and remove from heat. Stir in hibiscus blossoms—the water will immediately turn the deep, vivid red you see in the cocktail above—and steep for 10 minutes. Strain tea into a bowl and cool completely. This will make way more hibiscus tea than you need for this recipe, but you'll probably want to make it again (or you can drink it as tea).
- Now's a good time to make your aptly named simple syrup if you don't already have some on hand. Combine equal parts sugar and water in a small saucepan (I generally do 1 cup each) and bring to a simmer over medium heat, stirring until sugar completely dissolves. Remove from heat and cool completely. Both the hibiscus tea and simple syrup will keep for more than a week refrigerated in airtight containers.
- Make the cocktails. Put 3 to 4 sprigs of fresh cilantro in a cocktail shaker or tall glass, removing the thick stems first. Add mezcal and muddle to release the cilantro's oils and flavors. Add 2 ounces of hibiscus tea, 1 ounce of the simple syrup and the lime juice. Add some ice to the glass or shaker and stir to combine and chill the liquids.
- Strain the mixture into 2 ice-filled rocks glasses, top with club soda and give a slight stir. Garnish with cilantro leaves or a lime wheel if you're feeling fancy. Marion and I were so smitten by the bright red drinks that we didn't bother. Serve.
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