The queen of cocktails Alba Huerta masters mixology with this lively spring-time drink. A sharp Tequila mixed with agave nectar is complimented by ambrosial hibiscus.
recipe 
yields
Makes 1 cocktail
1½ ounces Tequila Ocho blanco
2 teaspoons mezcal
½ ounce agave nectar
½ ounce freshly squeezed lime juice
Hibiscus-Infused Tonic for topping off (recipe follows)
Garnish: 1 fresh hibiscus flower, 1 lime wedge
½ cup dried hibiscus flowers
2 (½-liter) bottles tonic water, such as Fever Tree
For the cocktail
For the tonic
Special equipment: Soda siphon with a CO2 cartridge
steps
For the cocktail
- Fill a tall glass with ice cubes.
- Pour tequila, mezcal, agave, and lime juice into a cocktail tin. Fill tin with ice cubes and shake vigorously 20 times.
- Strain into glass and top with tonic. To garnish, push a cocktail pick through hibiscus flower and lime wedge and place on glass rim.
For the tonic
- Place hibiscus flowers in a bowl or a 2-liter glass measuring cup.
- Pour tonic over flowers. Cover loosely and let stand for 20 minutes.
- Strain tonic through a fine–mesh strainer, or a mesh strainer lined with cheesecloth, into a 1-liter soda siphon. Reserve flowers for garnish.
- Close siphon and load it with a CO2 cartridge. Shake siphon several times to charge.
Date Published: 02.28.25
