Agua de Jamaica is the lemonade of Mexico. The pitcher is prepared daily and is a tangy thirst quencher that graces kitchen counters across the country. The tea is made from dried Hibiscus flowers and sugar to taste.
Now, let’s elevate this a couple notches with booze.
This version is your classic Margarita but with the addition of Jamaica syrup instead of agave nectar, which adds a tangy, floral, richness. Rimmed with Poctli’s comal roasted, Sal de Jamaica, this cocktail is an elegant pre-dinner surprise that will have your guests obsessing over the color and unique texture of the jamaica.
2 ounces Mezcal or Tequila
1.5 ounces Hibiscus syrup (see below)
1 ounce lime juice
Salt for the rim
Lime slice garnish
Make the Hibiscus syrup by boiling 1/4 cup of dried jamaica blossoms in 1 cup of water with 1/4 cup of sugar. Simmer on medium-low heat until reduced to a thin syrup, roughly 10-15 minutes. Strain out the blossoms and cool to room temperature.
Combine mezcal, jamaica, lime juice in a shaker with ice. Shake until a thick foam appears on the top of the surface.
Dip the glasses into lime juice and then into the salt.
Pour the mixture into a glass with crushed ice and top with a splash of seltzer water. Garish and enjoy!