In their new cookbook Hartwood, which shares the story of their open-air restaurant in Mexico, Eric Werner and Mya Henry describe how the night sky in Tulum is filled with stars. They’re always aware of the cosmos—even the streets in town have astral names, like Centauro, Andromeda and Polar Ponte—so when they first made this drink and watched the hibiscus infusion gently float through the mezcal and mandarin orange juice, they thought it looked like a supernova in a glass. It makes a stunning first impression when you set it down. The choice of mezcal is important: You want it strong and smoky so the flavor comes through the sweetness of the mandarin juice. A mild mezcal will disappear.
- 1 cup (8 fl. oz./250 ml) fresh mandarin orange juice or regular orange juice
- 1 shot (about 1 1/2 fl. oz./45 ml) smoky mezcal
- 1 Tbs. brewed jamaica (hibiscus) tea (brewed from 1 teabag or loose dried hibiscus flowers), chilled
- 2 lime slices for garnish
Fill a glass with ice. Pour in the orange juice and mezcal and stir to combine. Gently pour in the hibiscus tea so that it stains the top of the drink and slowly filters through the orange juice. Garnish with the lime slices and serve immediately. Makes 1 drink.
Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015.