1. Crush the hibiscus and mix it with the chili powder. Rim your glass with lime juice and dip it into the mix. Set aside. 2. In a shaker, muddle the strawberries, lime juice, hibiscus flowers, agave syrup, and mezcal. Add ice and shake for 20 seconds. Serve over ice in the rimmed glass and top with sparkling water. 3. Enjoy it ice-cold under the summer sun (or with the fan on high, we’re not judging).
Ingredients:
Cocktail:
100 g fresh strawberries, chopped
30 ml fresh lime juice
2 rehydrated hibiscus flowers
15 ml agave syrup
45 ml mezcal Ice
Sparkling water (to top)
Rim:
10 g dried hibiscus flowers
3 g chili-lime powder
Preparation:
1. Crush the hibiscus and mix it with the chili powder. Rim your glass with lime juice and dip it into the mix. Set aside.
2. In a shaker, muddle the strawberries, lime juice, hibiscus flowers, agave syrup, and mezcal. Add ice and shake for 20 seconds. Serve over ice in the rimmed glass and top with sparkling water.
3. Enjoy it ice-cold under the summer sun (or with the fan on high, we’re not judging).
