A young mezcal that has not been aged for more than 2 months.
A spicy liqueur made from chillies, a common brand is Ancho Reyes.
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.
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.
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.
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.
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