2 Ounces San Dimas Mezcal
6 Ounces of Hibiscus tea
1/2 Ounce of triple sec
Agave nectar 
Mint leave for garnish

In a cocktail shaker add San Dimas, triple sec, agave nectar and Hibiscus tea. Shake and strain in a glass full of ice, garnish with mint leaves. Enjoy!

Hibiscus tea; add the dry hibiscus flowers in water, agave nectar and bring to a boli. Keep at high temp for 5 minutes, store in freezer. 


San Dimas Mezcal

“Para todo mal mezcal, para todo bien, también”

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