El Dracula Cocktail

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

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.

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.