La Condesa'S Ahumado Seco Recipe

• 1 cup dried hibiscus flowers (see note)
• 2 ounces of peeled and chopped fresh ginger, by weight
• 4 cups water
• 4 ounces simple syrup (see note)
• 4 ounces fresh juice from about 4 lemons
• 1 1/2 ounces mezcal, such as Del Maguey San Juan del Rio
• 3/4 ounce Domaine de Canton ginger liqueur
• 2 1/2 ounces hibiscus agua fresca
• Orange peel and julienned ginger for garnish

1. To make the hibiscus agua fresca, combine the hibiscus, ginger, and water in a medium saucepan. Simmer on medium heat until reduced to 1 1/2 cups, about 20 minutes. Allow to cool, then strain. Add simple syrup and lemon juice.
2. To make the cocktail, combine the mezcal, ginger liqueur, and hibiscus agua fresca in an ice filled cocktail shaker. Shake for 15 seconds and strain into an ice filled rocks glass. Garnish with orange peel and ginger.

flowers, fresh ginger, water, simple syrup, fresh juice, mezcal, ginger liqueur, hibiscus agua, orange peel

Taken from www.seriouseats.com/recipes/2012/10/la-condesa-ahumado-seco-cocktail-recipe-mezcal-ginger-hibiscus.html (may not work)