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Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: muddle
- Glass: Collins or Pineapple shell glass
- Ice: Cubed ice
- Garnish: Sprinkle hibiscus powder to cover top ~3 layers of ice. Mint bouquet under a metal straw. Add a touch of ginger or saffron to the hibiscus powder for a change of pace and color.
- ABV: 19%
Ingredients
- Gentian liqueur (e.g. Suze, Salers etc) — 1 oz (30 ml)
- Hibiscus Flower (Red) Petals — 4 dried
- Mezcal — 1½ oz (45 ml)
- Lemon juice (freshly squeezed) — 1 oz (30 ml)
- Falernum syrup — 1 oz (30 ml)
- Mint leaves — 14 fresh
How to make it
- Dry then powder hibiscus in a pestle for garnish.
- Gently muddle 7 mint leaves in the glass and fill halfway with pearl ice or rocks.
- First, dry shake falernum, lemon, and mezcal.
- Pour over ice and mint.
- Gently pull mint up from the bottom of the glass while stirring to combine.
A unique cocktail with mint and hibiscus.
Updated
Same Base
- Cactus Banger
- Cactus Jack
- Cadáver Reviver
- Cadillac Margarita (AKA Grand Margarita)
- Californian Margarita
- Campari Division Bell
Same Method
Same Glass
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Tequila · Muddle · A-Z: C · Catalog