Ocho

The Ocho is Portland bar Holy Ghost’s spring addition to its Ranch Water menu. Swapping the typical tequila for a mezcal infused with hibiscus-raspberry tea, the rest of the cocktail’s build is fairly straightforward, using fresh lime juice and soda water for a refreshing, floral take.

Ingredients:

  • 2 ounces hibiscus-raspberry mezcal

  • 1/2 ounce lime juice

  • soda water, to top

Instructions:

  • Salt the rim of a Collins glass.

  • Add all ingredients with ice.

  • Top with soda water, and stir to incorporate.

  • Garnish with a lime wheel.

Attribution:
Recipe: Sid Chi | Portland, Oregon
Photo: Lizzie Munro
Origin: Punch

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