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3 (750-milliliter) bottles mezcal

2½ cups hibiscus-cardamom syrup (recipe follows)

3 cups lime juice plus more to taste

¾ cup agave nectar plus more to taste

Garnish: Edible flowers


In a punch bowl, combine all ingredients except garnish. Taste and adjust to taste by adding more lime juice or agave. To serve, ladle into coupe glasses and garnish with edible flowers.

Hibiscus-Cardamom Syrup

1 tablespoon cardamom seeds
200 grams dried hibiscus leaves
5 scant cups sugar

In a pot over low heat, toast cardamom seeds. Add 1 liter of boiling water and hibiscus leaves. Simmer for 10 minutes, then turn off heat. Stir in sugar. Strain before using.