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Exit Through Santiago
Rachel Pilkinton at Beast + Barrel
Print Recipe
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Course
Drinks
Servings
1
drink
Equipment
Cheesecloth OR fine mesh strainer
Cocktail shaker
Strainer
Rocks glass
Ingredients
1 ½
oz
hibiscus-infused mezcal
½
oz
apricot liqueur
½
oz
agave
½
oz
lemon juice
For hibiscus-infused mezcal:
¼
cup
dried hibiscus leaves
1
bottle
Xicaru mezcal
For garnish:
1
spirg
basil
Instructions
To create the infused mezcal, soak 1/4 cup dried hibiscus leaves in a bottle of Xicaru mezcal overnight. Strain mezcal using cheesecloth or a fine mesh strainer.
To create the cocktail, add all ingredients with ice to a shaker and shake to combine.
Strain into a rocks glass and add fresh ice.
Garnish with a sprig of basil.
Keyword
agave, apricot liqueur, basil, Cocktail, cocktail recipe, exit through santiago, hibiscus, lemon juice, mezcal