You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Bring 3 cups water to a simmer in a medium saucepan. Remove from heat and add hibiscus; let steep 10 minutes. Strain hibiscus tea into a medium bowl; let cool.
Step 2
Bring 1 cup water to a simmer in a small saucepan. Add sugar and cook, stirring, until dissolved. Remove from heat; add 2 cups cilantro. Let steep 20 minutes. Strain syrup into a small bowl; let cool.
Step 3
To make cocktail, muddle remaining 1 cup cilantro in a large pitcher. Add mezcal, lime juice, hibiscus tea, and 1¼ cups cilantro syrup and stir to combine. Taste and add more syrup if desired, keeping in mind that the flavor will be diluted once you add ice.
Step 4
Divide cocktail among ice-filled glasses. Garnish with cilantro flowers.
