Instructions
In a shaker filled with ice, add mezcal, hibiscus-jalapeño syrup and lime juice.
Shake and strain over fresh ice in an old fashioned glass rimmed with chili salt. Garnish with a lime wedge.
Hibiscus-Jalapeño Syrup:
1 cup sugar
1 cup water
1 jalapeño, seeded and chopped
4 hibiscus tea bags
Combine sugar and water over medium heat, stirring until sugar dissolves. Add jalapeños and simmer for 3 minutes.
Remove from heat and add tea bags, allowing to steep about 20 minutes. Strain. Keep covered in a squirt bottle or sealed in a glass jar and refrigerated for up to 1 week.
