An edible flower and edible glitter add to the sophistication and elegance of this mezcal cocktail.
Recipe by Trademark Taste+Grind; Image: Jenna Murray/IGC Hospitality
- 2 oz. Ilegal Mezcal
- 0.75 oz. Cherry Hibiscus Syrup (See note)
- 0.75 oz. Lime spritz
- Orange flower water
- Edible flowers to garnish
- Edible glitter to garnish
Combine all ingredients in a shaker with ice. Shake, then strain into a Nick & Nora glass. Decorate with edible flowers and glitter!
For the Cherry Hibiscus Syrup:
Steep Hibiscus Tea in simple syrup overnight (longer for a sweeter flavor). Mix with an equal amount of Cherry Heering.