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Hibiscus Mezcaltini

This recipe may be found at El Restaurante

Recipe and photo courtesy of Grand Velas Riviera Nayarit

1.5 oz. mezcal

4 oz. hibiscus tea (recipe below)

Dash lime juice

½ c. ice

Guava candy, orange slices, dark chocolate for garnish

The Hibiscus Tea: 

2 qt. water 

1 c. sugar (depending on sweetness preference) 

1 c. dried hibiscus flowers 

Boil water with sugar in a medium saucepan. Heat until boiling and the sugar has dissolved. Remove from heat, stir in the dried hibiscus flowers then cover and let seep for 20 minutes. Strain into a pitcher and discard the used hibiscus flowers. Store in the refrigerator to chill until ready to make the drink. 

Combine Mezcaltini ingredients in the shaker. Shake and serve.

Serve in Tajin-rimmed glasses with accompaniments like guava candy, orange slices and dark chocolate.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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