Going a Bit Red in Oaxaca 1 drink Darlene Hayes, Author of the Cider Cocktails – Another Bite of the Apple

Ingredients:

• 1 ½ oz. Rey Campero Espadín Joven Mezcal
• ½ oz. Byrrh Grand Quinquina
• 3 oz. 101 Cider House Cactus Rosé Cider
• ½ oz. The Perfect Purée Sweet Hibiscus, thawed
• ¼ oz. agave syrup

Method:

1. Pour the cider into a 10-ounce Old-Fashion glass. Mix the mezcal, Sweet Hibiscus, Grand Quinquina, and agave syrup in a shaker with ice. Shake to blend for approximately 30 seconds, then strain into the cider. Fill the rest of the glass with ice, and garnish with a wide strip of orange peel and a generous topping of cocoa nib & ancho chile dust (equal parts ground cocoa nibs and ancho chile powder).