This Faramalla mezcal punch is about to become everyone’s best friend. Even with 20-25 servings, don’t be surprised if this delicious drink runs out. Grab your best punch bowl and add the liquors, citrus, and agave. Serve with edible flowers and a hibiscus-cardamom syrup that only adds more life to this cocktail. The floral essence and fruitiness were meant to be! Call your friends and family because everyone’s going to want a sip of this mezcal punch from Las Almas Rotas.
recipe 
yields
Makes 20 to 25 cocktails
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
1 tablespoon cardamom seeds
200 grams dried hibiscus leaves
5 scant cups sugar
Ingredients
Hibiscus-Cardamom Syrup
steps
- 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.
Make the Hibiscus-Cardamom Syrup
- 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.
Date Published: 06.11.21
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Recipe By
Las Almas Rotas, Dallas
