José’s Special: A Hibiscus Mezcal Cocktail

• 2 ozmezcal espadin
• 2 ozhibiscus infusion
• 1/2 ozfresh lemon juice
• 1 ozfresh orange juice
• 1 ozfresh grapefruit juice
•  _____________________________
•  hibiscus infusion
• 1/2 cupdried hibiscus flowers
• 1/4 cupraw muscovado sugar
• 1/4cinnamon stick
• 2 tspcinnamon powder
• 3 1/2 cupswater

Preparation

1. 1.

   Prepare a chilled glass by rimming halfway with cinnamon powder, then fill the glass with ice. Pour all of the ingredients into the glass and stir to combine. Add the remaining garnish.

2. 2.

   Hibiscus InfusionOn a stovetop, combine dried hibiscus flowers, sugar, cinnamon stick, cinnamon powder, and water in pot and heat until boiling. Pour into a jar. This can last up to 2 months in the refrigerator when poured hot into a jar (since it creates a vacuum with the lid) or a week if not in a sealed container.