Print Options:

Jamaica Smash

Bacanora’s Jamaica Smash combines mezcal, hibiscus syrup, and grapefruit juice to make this refreshing drink.

Jamaica Smash mezcal/hibiscus cocktail recipe from Bacanora




Thomas J. Story

 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
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.