This drink requires an up-front time investment, but it’s so unique, I think it’s worth it, because it’s a completely unique cocktail.
The work starts with making a hibiscus agua fresca, which serves as the primary base of the drink. The good news is that it’s simple to make, and it doesn’t take that long. I found hibiscus blossoms at my local natural foods store, among their selection of bulk loose teas. The agua fresca is a deep pink, a little tart, and somewhat floral. It’s good on its own, served over ice.
The second time investment isn’t required – it was a choice on my part. I could have bought ginger liqueur, but I decided to make it myself. It’s also not difficult, and the hands-on time is short. It needs to steep for a couple of days, though. I might make a big batch closer to the holidays, because I think it would make a nice gift.
The base spirit in the ginger liqueur is brandy. I ran out of brandy, so I used cognac instead. That decision made my liqueur more expensive, but it turned out wonderfully.
I experimented with the drink. I like it with mezcal because I like the smokiness, but Assana and Larry weren’t crazy about it. However, when I re-made the drink with tequila, Assana declared it her favorite of all my cocktails so far. High praise!
- La Condesa’s Ahumado Seco (Serious Eats)
- Ginger Liqueur (Serious Eats)
