Recipe and photo courtesy of Grand Velas Riviera Nayarit
1.5 oz. mezcal
4 oz. hibiscus tea (recipe below)
Dash lime juice
½ c. ice
Guava candy, orange slices, dark chocolate for garnish
The Hibiscus Tea:
2 qt. water
1 c. sugar (depending on sweetness preference)
1 c. dried hibiscus flowers
Boil water with sugar in a medium saucepan. Heat until boiling and the sugar has dissolved. Remove from heat, stir in the dried hibiscus flowers then cover and let seep for 20 minutes. Strain into a pitcher and discard the used hibiscus flowers. Store in the refrigerator to chill until ready to make the drink.
Combine Mezcaltini ingredients in the shaker. Shake and serve.
Serve in Tajin-rimmed glasses with accompaniments like guava candy, orange slices and dark chocolate.