Limantour’s Jamaica Cocktail

A complex, crushed-ice tropical drink that builds on the smoke of mezcal by adding Green Chartreuse, falernum, and pineapple juice. It’s a tiki-style cocktail that packs a potent, herbal punch.

Ingredients:

• 2 oz. mezcal espadín

• 2 oz. hibiscus syrup

• 1 oz. fresh lime juice

• Cardamom, to taste

Instructions:

• Prepare the clay mug or tumbler by rimming the edge with salt (Limantour uses worm salt, or sal de gusano, which can be bought online or at some Mexican markets). Set aside. Combine the mezcal, hibiscus and lime in a shaker with ice. Add a pinch of cardamom and shake until chilled. Strain into the prepared mug and garnish.

• Hibiscus Syrup: In a saucepan, combine 125 grams of hibiscus with 2 cups of water and 2½ cups of sugar. Bring to a boil. Reduce the heat and add 10 grams cardamom and 5 grams cloves. Let cool and strain out solids. Keep in the refrigerator for up to a month.

Attribution:
Recipe: José Luis León Martinez, Licoreria Limantour, Mexico City 
Photo: Dylan + Jeni | July 12, 2017
Origin: Imbibe