Jamaica Smash
Thomas J. Story
This recipe and others from Phoenix's Bacanora can be found in the Sunset feature, "Phoenix’s Best New Restaurant Has the Secrets to Open-Fire Grilling."
How to Make It
1
To make the hibiscus syrup: Boil 2 qt. water, dried jamaica leaves, and sugar in a large pot over high heat. Lower to a simmer then stir until sugar is completely dissolved. Strain into a sealable container. Refrigerate.
2
To make the cocktail: Muddle one mint spring in the bottom of a glass. Set aside. Combine all ingredients except mint in a shaker tin. Add ice and shake until frost starts to form on the outside, about 5-10 seconds. Strain through a Hawthorne strainer into the glass. Add fresh ice and muddled mint. Garnish with fresh mint.
Ingredients
2 bunches mint
1 ½ oz mezcal
¾ oz hibiscus syrup
¾ oz grapefruit juice
¾ oz lemon juice
2 dashes Scrappy’s Black Lemon Bitters
For the Hibiscus Syrup
1 qt dried jamaica leaves
4 qts white granulated sugar
Directions
1
To make the hibiscus syrup: Boil 2 qt. water, dried jamaica leaves, and sugar in a large pot over high heat. Lower to a simmer then stir until sugar is completely dissolved. Strain into a sealable container. Refrigerate.
2
To make the cocktail: Muddle one mint spring in the bottom of a glass. Set aside. Combine all ingredients except mint in a shaker tin. Add ice and shake until frost starts to form on the outside, about 5-10 seconds. Strain through a Hawthorne strainer into the glass. Add fresh ice and muddled mint. Garnish with fresh mint.
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