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Going a Bit Red in Oaxaca

1 drink

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

1 1/2 oz. Rey Campero Espadín Joven Mezcal
1/2 oz. The Perfect Purée Sweet Hibiscus blend, thawed
1/2 oz. Byrrh Grand Quinquina
1/4 oz. agave syrup
3 oz. 101 Cider House Cactus Rosé Cider
Method:
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 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).