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Smoky mezcal meets bitter gentian and spiced falernum, with lemon for acidity and fresh mint throughout. A layer of hibiscus powder on top adds a tart, floral note.
Method
Shaken
Glass
highball
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/6
4 dried
3 cl
3 cl
4.5 cl
3 cl
🌱 Vegan🌾 Gluten-free
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AdInstructions
- Make the garnish first: make sure the dried hibiscus petals are completely dry, then grind them to a fine powder in a mortar.
- Take seven mint leaves, put them in a highball glass and press them softly. Fill the glass halfway with pearl ice or ice cubes.
- Shake the falernum syrup, lemon juice and mezcal in a shaker without ice.
- Pour over the ice and mint in the glass.
- Stir by lifting the mint carefully from the bottom of the glass up through the drink, taking care not to bruise or tear the leaves.
- Add ice to fill three quarters of the remaining space, then float the gentian liqueur on top.
- Pile on a little more ice so the glass is slightly overfull. Dust the hibiscus powder over the top few layers of ice, and tuck a bouquet of mint beside a metal straw. A pinch of ginger or saffron in the powder gives a variation.