This hibiscus mezcal sour is a Mexican-inspired version of a whiskey sour. It is colorful, softly fruity and smoky and oh so delicious. Perfect for every occasion!
You may have seen my message not so long ago for agua de jamaica, hibiscus tea. When I shared it, many said how much they liked it. I then hinted that it is also something that can be used in cocktails, so it seems good to continue to share one!
Given the Mexican associations of hibiscus, I decided to stick with the theme and make a Mexican riff on a classic American cocktail with this mezcal acid. The hibiscus adds & # 39; n nice color and contributes to the freshness together with the lime. I also used lime in my cranberry whiskey and I love the taste there.
What is mezcal?
Mezcal is a Mexican spirit made from agave, especially made in the Oaxaca region. It is often considered the more advanced cousin of tequila and although it is less well known outside of Mexico, that is starting to change.
True mezcal fans will tell you to drink it nicely - in fact, in Mexico you hear people saying it's & # 39; kissed & # 39; must be. Mezcal also works very well in cocktails, with a pronounced slightly smoky taste.
What is the difference between mezcal and tequila?
Mezcal and tequila are both made from agave, but that's about all they have in common. Tequila is made from only one variety (blue agave), while mezcal can be made from a few different varieties. In fact about 30 varieties, although a few are more common with espadín being used the most. Each variety gives a slightly different taste.
But the biggest difference is the process of making the spirits. For tequila, the agave is steamed more before being pressed to extract the juice, which is then distilled.
To make mezcal, the agave plants are roasted, often in underground wells with charcoal and / or wood fires, before they are pureed, fermented and distilled. Sometimes herbs or fruit are added during distillation, which contributes to the varied taste profile.
Although some producers use more modern methods, most mezcal producers are smaller and use the traditional methods they used more than 200 years ago. The result is a more complex mind. It is just like the Scotch whiskey from whiskeys, and certainly one that I would like to explore. This acid is a great introduction.
How to make a hibiscus mezcal acid
- Make the hibiscus syrup by simmering water, sugar and dried hibiscus flowers. Allow to cool (this can be done in advance and used for other things).
- Put mezcal, lime juice and hibiscus syrup in a cocktail shaker with lots of ice and shake well.
- Sieve in a glass, straight up or over ice.
This hibiscus mezcal acid is easy to prepare (especially if you make the hibiscus syrup in advance) and has a great balance of flavors. Fresh, with a slightly intoxicating, smoky edge, it's perfect sipping for a hot day (or anything, very honest).
Hibiscus mezcal acid
ingredients
- 2 oz mezcal 60ml
- 1 oz lime juice 30 ml, fresh
- 1/2 oz hibiscus simple syrup 15ml
Instructions
To make hibiscus simple syrup (may be in advance)
- Combine 1 cup of water, 1 cup of sugar and 1/4 cup of dried hibiscus flowers in a small pan. Bring to the boil, reduce the heat and simmer for about 10 minutes until the sugar has dissolved and the liquid has a deep red / red color (it may be darker depending on the hibiscus). Remove from heat and let cool.
To make hibiscus mezcal acid
- Put the mezcal, lime juice and hibiscus syrup in a cocktail shaker with plenty of ice. Shake for a minute until the drink is well cooled. Sieve in a glass, either over ice or straight up.
Notes
food
I first made this recipe for a collection of mezcal cocktails for Drizly for which I was compensated.
Don't forget to pin for later!
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