When The Walls Fell
Recipe:
- 45ml hibiscus-infused mezcal* (Goodkind uses Banhez)
- 22.5ml Campari
- 22.5ml grenadine (would rec. hibiscus syrup instead)
- 22.5ml fresh lime juice
- 1 dash Angostura bitters
Shake all of the ingredients with ice, then strain into a chilled glass and garnish with a clove-studded orange zest.
When I stumbled across it online, it was love at first sight. One of my longest-standing tricks/tips (here on LT too) has always been to use homemade hibiscus tea syrup instead of grenadine in drinks for added complexity, and mezcal is the perfect match for this. Here, it's even a double match and practical, as the mezcal is also infused with the wonderful flowers, so you save yourself another purchase and can use the tea twice. Full of red fruits, dry tea notes, subtle ash and agave, a true orchestra of flavors.
*Hibiscus-Infused Mezcal:
In a covered container, combine 3 oz. of dried hibiscus flowers with 1 liter of mezcal, then cover and let soak for 48 hours. Strain out the solids and bottle the mezcal for use. The infusion will keep indefinitely, but the color and flavor will fade over time.
Source: Katie Rose, Goodkind, Milwaukee, USA
