1 oz
A young mezcal that has not been aged for more than 2 months.
1 oz
A spicy liqueur made from chillies, a common brand is Ancho Reyes.
1.5 oz
A syrup made with dried hibiscus flowers or tea. You can make it yourself! Combine 200g dried hibiscus flowers with 3 cups sugar and 4 cups water. Bring to simmer for 5-10 minutes. Cool, strain and store. Experiment with adding additional spices and zest to the mix.
0.75 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 twist
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.

Shake ingredients together in a shaker with ice. Double-strain into a coupe glass and garnish with an orange twist. #shake #straight

To make the syrup: combine 200g hibiscus flowers, 4 ancho chilies, 4 star anise, 5 cinnamon sticks, 3 cups sugar, and 4 cups water in a saucepan over medium until sugar dissolves. Set temperature to low and simmer for 5-10min. Set aside to cool, then strain and store.

avg. 3.7 (7)
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