El Dracula

Mexi Stone Street

Test Kitchen-Approved
festive hibiscus mezcal cocktail in glass with foam

Photo by Mexi Stone Street

Serves
1

Inspired by a mezcal Negroni, with earthy hibiscus notes and a touch of cacao, giving the cocktail its deep, blood-red hue.

—José María “Chema” Dondé, Beverage Director at Mexi Stone Street

Ingredients

  • 1 ounce Hibiscus infused Mezcal
  • 0.5 ounce Giffard Cacao Liquor
  • 0.5 ounce Campari
  • 0.25 ounce Salers
  • 0.75 ounce Oloroso Sherry
  • Hibiscus allspice foam (hibiscus, allspice, cloves, orange, cinnamon, star anise, egg powder, xanthan gum)
  • Orange zest, for garnish
  • Ice (rocks glass, preferably 3 Kold Draft)

Directions

  • Step 1

    Stir hibiscus-infused mezcal, Giffard cacao liqueur, Campari, Salers, and Oloroso sherry with ice and strain into a rocks glass over fresh ice. Top with hibiscus allspice foam and garnish with a twist of orange zest.

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