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Smoke On The Water

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A smoky mezcal sour with watermelon, hibiscus and orange liqueur, balanced by lime. A flaming rosemary sprig adds a toasted herbal aroma.

Method
Shaken
Glass
rocks
Difficulty
Hard

Ingredients

Servings:
1
Your bar: 0/8
Hibiscus Simple Syrup
15 ml
100-Proof Alcohol
for soaking
Banhez Mezcal Artesanal
45 ml
Mint Sprig
1
Flaming Rosemary Sprig
1
Lime Juice
15 ml
Watermelon Juice
30 ml
Cointreau
23 ml
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Stand a rosemary sprig upside down in 100-proof alcohol and let it soak for about five minutes.
  2. Fill a shaker with ice, then add the mezcal, Cointreau, watermelon juice, hibiscus simple syrup and lime juice.
  3. Shake hard until very cold.
  4. Double strain into a rocks glass filled with fresh ice.
  5. Stick the soaked rosemary into the ice so it stands up, and tuck the mint sprig in beside it.
  6. Light the rosemary just before serving, and blow out the flame before anyone drinks.

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