We’re loving Mezcal Amaras Verde’s label series by artists from Chicago, LA (our pal Chaz), Seattle, Berlin, Argentina, and Mexico. Even better is the naturally fermented mezcal, and the distiller’s initiatives to pay 20% over market for labor and materials, and to reforest Oaxaca with 10 agave plants for every one harvested.
The sweet-and-sour Rubio Punch Cocktail is a great drink to showcase the smoky flavors of Mezcal Amaras Verde. This refreshing cooler is worth the extra step of making your own hibiscus-rosemary syrup.
1.5 oz Mezcal Amaras Verde
½ oz lime juice
¾ oz ginger lemon syrup
2 oz hibiscus-rosemary syrup
Add all ingredients into a shaker, add ice and shake. Double strain into a rocks glass. Garnish with a fresh rosemary sprig.
For the Hibiscus-Rosemary Syrup: Steep hibiscus tea bags and one rosemary sprig in boiling water for five minutes. Strain into a heatproof container with a tight-fitting lid, then add sugar and stir or shake until dissolved. Let cool. Can keep refrigerated for up to 2 weeks.