At hip taco spot Bodega Taqueria y Tequila in Miami, bar manager Bryan Canales combines several Mexican flavors into one cocktail that can also be stretched into a group punch (just multiply the recipe quantities times the number of desired drinks and add an ounce of water for each). Think, typical spicy margarita flavors—though mezcal replaces the usual tequila—plus passionfruit, hibiscus, and Mexican hibiscus-flavored soda.
1/2 inch jalapeño
2 ounces mezcal such as Ilegal Joven
1 ounce passionfruit purée
3/4 ounce hibiscus tea syrup*
3/4 ounce fresh lime juice
Hibiscus (Jamaica) Jarritos
Muddle jalapeño in cocktail shaker. Add mezcal, passionfruit, hibiscus tea syrup and lime and shake with ice. Strain into a high ball or Collins glass and top with hibiscus Jarritos. Garnish with a lime wheel.
*To make the hibiscus tea syrup, steep 15 hibiscus tea bags in 2 cups of hot water for 20 minutes. Add three cups of sugar and mix until incorporated.