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Going-a-Bit-Red in Oaxaca

Going a Bit Red in Oaxaca

1 drink

Darlene Hayes, Author of the Cider Cocktails – Another Bite of the Apple

Ingredients:

  • 1 ½ oz. Rey Campero Espadín Joven Mezcal
  • ½ oz. Byrrh Grand Quinquina
  • 3 oz. 101 Cider House Cactus Rosé Cider
  • ½ oz. The Perfect Purée Sweet Hibiscus, thawed
  • ¼ oz. agave syrup

Method:

  1. Pour the cider into a 10-ounce Old-Fashion glass. Mix the mezcal, Sweet Hibiscus, Grand Quinquina, and agave syrup in a shaker with ice. Shake to blend for approximately 30 seconds, then strain into the cider. Fill the rest of the glass with ice, and garnish with a wide strip of orange peel and a generous topping of cocoa nib & ancho chile dust (equal parts ground cocoa nibs and ancho chile powder).
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