Faramalla Mezcal Punch

By: Hannah Lee Leidy
Faramalla, a mezcal punch from Las Almas Rotas
From Las Almas Rotas, Dallas, Texas | Photo by Kevin Marple

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.

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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
  • Hibiscus-Cardamom Syrup
  • 1 tablespoon cardamom seeds
  • 200 grams dried hibiscus leaves
  • 5 scant cups sugar
  1. In a punch bowl, combine all ingredients except garnish.
  2. Taste and adjust to taste by adding more lime juice or agave.
  3. To serve, ladle into coupe glasses and garnish with edible flowers.

Make the Hibiscus-Cardamom Syrup

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

  • Recipe By
    Las Almas Rotas, Dallas

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