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Calebassito Cocktail
Named for the gourd-like vessel used to serve the drink, this Calebassito combines Strega and ginger ale with juicy watermelon and earthy mezcal.
1½ oz. mezcal espadín
2 oz. watermelon juice
¼ oz. Strega
¼ oz. fresh lime juice
2 pinches cardamom
2 pinches black lava salt
Ginger ale, to top
Tools: shaker, strainer Glass: tumbler or bamboo glass
Garnish: sprinkle of cardamom Combine first 6 ingredients in a mixing glass with ice and stir to combine. Strain into a tumbler over fresh ice. Top with ginger beer and sprinkle cardamom over the top of the drink.
Anthony Zamora, Xaman, Mexico City
Ahumado Seco
Roughly translating to “dry smoke,” this cocktail balances the bold flavor of mezcal with the brightness of hibiscus and ginger.
1½ oz. mezcal
¾ oz. ginger liqueur
2 ½ oz. hibiscus agua fresca
Tools: shaker, strainer
Glass: rocks
Garnish: orange peel and ginger zest
Shake ingredients with ice. Strain into an ice-filled glass; garnish.
Hibiscus Agua Fresca: In a saucepan, simmer 1 cup of dried hibiscus, 1 quart of water and 2 oz. (by weight) of peeled, chopped ginger, until reduced by ⅔. Cool, then fine strain, pressing solids to release juices. Add 4 oz. of simple syrup(1:1) and 4 oz. of lemon juice. Shake and refrigerate for up to 1 week.
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