This little number was a hit at Thanksgiving but would be great any time of year. A punchy hibiscus and rosemary syrup is combined with mezcal for a cocktail that is really more than the sum of its parts. The original recipes suggests serving this on the rocks, which would make for a more diluted and easier drinking cocktail. But we liked it shaken and served straight up in a coupe for more of a sipper. That color!
Sassy Flower (recipe from Maggie Hoffman via Serious Eats)
For one cocktail:
- 2 ounces mezcal
- 1 once lemon juice
- 3/4 ounce Hibiscus-Rosemary syrup (see below)
Combine the mezcal, lemon juice, and syrup in a cocktail shaker filled with ice. Shake until well chilled (15 seconds) and then strain into a coupe glass.
Hibiscus Rosemary Syrup
- 1 1/2 cups granulated sugar
- 1 cup boiling water
- 1/2 cup loosely packed dried hibiscus flowers*
- 1 large rosemary sprig
In a small saucepan, combine the sugar and 1 cup of water and cook over medium high heat until the sugar has dissolved and the mixture has started to boil. Add the hibiscus and rosemary and stir to combine before removing from heat to steep for 10-15 minutes. Strain the syrup and chill until needed. Makes enough for 10ish cocktails.
*Original recipe used tea bags. I have loose flowers. You’re gonna have to wing this one because the volume measure will vary depending on size of flowers, etc..