Oaxaca Sunset

Name: Oaxaca Sunset
Total time: 4 min
Yield: 1 cocktail
Ingredients: 2 oz / 60 ml Mr. Mezcal Espadín; 1/2 oz / 15 ml freshly squeezed organic lime juice; 3/4 oz / 22.5 ml organic hibiscus syrup, prepared below; 1 strip organic orange peel

Hibiscus & citrus

Hibiscus · Citrus · Refined

Tart hibiscus, bright citrus, and an orange-peel aroma.

Hibiscus and mezcal are natural partners — this version keeps the ingredients simple, with no specialty liqueur required.

Difficulty: Medium
Time: 4 min
Glass: Rocks glass
Featuring: Espadín

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You'll need

2 oz / 60 mlMr. Mezcal EspadínWhere to Buy
1/2 oz / 15 mlfreshly squeezed organic lime juice
3/4 oz / 22.5 mlorganic hibiscus syrup, prepared below
1 striporganic orange peel

Shop Mr. Mezcal Espadín

Make it

1Shake the mezcal, lime juice, and hibiscus syrup with ice for 12 seconds.
2Strain into a rocks glass over fresh ice.
3Squeeze the orange peel over the drink and add it as the garnish.

Make this first

Organic hibiscus syrup — for Oaxaca Sunset

1/2 cup / 120 ml boiling water
5 g food-grade organic dried hibiscus flowers
1/2 cup / ≈100 g organic cane sugar

Pour the boiling water over the hibiscus flowers. Steep for 5 minutes and strain.
Add enough water to restore the strained tea to 120 ml.
While warm, dissolve the cane sugar into it. Cool completely.

Prepare small batches, refrigerate promptly in clean, covered containers, and use them fresh.

Good to know

Keep the orange peel as the single garnish — its color against the hibiscus is the whole show.

Why Espadín?

Roasted agave, pineapple, citrus, and gentle smoke make Espadín the natural base for familiar crowd-pleasers — the Margarita, the Paloma, pineapple, ginger, and coffee.

Discover Espadín →