Mezcal Fresca

By Rebekah Peppler

Rating: 4(120)
Notes: Read community notes

In this mezcal-laced take on an agua fresca, the sweet-tart hibiscus syrup and warm allspice dram act in tandem to add layers of flavor and texture while softening mezcal’s inherent smokiness. The mix of grapefruit and lime lends the drink acidity without tipping it acerbic. Because mezcal ranges in flavor, complexity and smoky bite, taste a few and choose one that suits your preferences. And, if you also happen to have sal de gusano — a traditional accompaniment to mezcal made from toasted, ground gusano (the moth larvae that feeds on the agave plant), salt and dried chiles — you can rim your cocktail glass with it. To do so, run the cut side of a grapefruit or lime along the rim and dip the rim in the salt mixture before shaking and pouring your drink.

Featured in: Smoky Cocktails Without a Single Ember

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Ingredients

Yield:1 drink

For the Hibiscus Syrup

1cup dried hibiscus flowers, also called flor de jamaica
1cup granulated sugar
1teaspoon smoked flaky salt

For the Cocktail

Ice
1½ounces mezcal
½ounce hibiscus syrup
½ounce allspice dram
½ounce fresh grapefruit juice
¼ounce fresh lime juice
Soda water, for finishing

Ingredient Substitution Guide

Preparation

Step 1
Make the hibiscus syrup: In a saucepan, combine the hibiscus blossoms and 1 cup water, and bring to a simmer over medium heat. Add the sugar and salt, stir to dissolve, then turn off heat and allow to cool completely. Strain through a fine mesh sieve, pressing on the solids to extract all the syrup. (You should have about 1¼ cup syrup.) Keep it in the refrigerator, tightly covered in an airtight container, for up to 3 weeks.
Step 2
Make the cocktail: In an ice-filled shaker, combine the mezcal, hibiscus syrup, allspice dram, grapefruit juice and lime juice. Cover and shake until well chilled. Fill a rocks glass with ice. Strain the cocktail into the glass and top with soda water.

Ratings

4 out of 5

120 user ratings

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Private Notes

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Cooking Notes

Robin Z2 years ago

It is a liqueur, about $20 for a small bottle but you use only a small amount. Delicious in many fall/winter cocktails. There are recipes online to make your own with rum and allspice berries.

Barbara2 years ago

What is allspice dram? Can you make it?

Michelle K2 years ago

Absolutely delicious and refreshing! We love mezcal and this is a wonderful way to imbibe. The sal de gusano is a delightful touch.

julie b2 years ago

I used plum bitters in place of the allspice dram and it was delicious.

Maureen Callahan2 years ago

I made the hibiscus syrup with ground hibiscus & Torani sugar free simple syrup. Then I noticed the need for Allspice dram.... I got a DIY recipe from Kenji A-L.. but I noticed it had cinnamon in it to which I am mightily allergic. S0, I cracked some allspice berries, added some rum to the hibiscus syrup & steeped it in the microwave.... Stored it in a cold place for a week: nice result. I'm gonna finish with bubbles, not bubbly water. ciao

Barbara2 years ago

What is allspice dram? Can you make it?

Robin Z2 years ago

It is a liqueur, about $20 for a small bottle but you use only a small amount. Delicious in many fall/winter cocktails. There are recipes online to make your own with rum and allspice berries.

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