Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

The Chapultepec Cocktail

Cocktails & Beverages from Issue 7 – Summer 2015 – Spectrum

This at once sweet and smoky affair by Diego Sanchez of New York’s Cocteleria (@cocteleriany) gets its vermilion heart from hibiscus flower-infused gin.

makes 1 cocktail

  • 1 ½ oz hibiscus-infused gin*
  • 1 oz Gran Classico by Tempus Fugit (Aperol will also work)
  • 1 oz Dolin Rouge vermouth
  • ¼ oz mezcal joven (we like Ilegal)
  • 1 dash Bittermens Orange Cream Citrate bitters
  • orange peel

  • 1

    Pour all ingredients in a mixing glass. Stir with 4-6 ice cubes for about 30 seconds. Strain over a rocks glass filled with fresh ice. Peel a twist off an orange and press oils out over the cocktail, then rub around the rim and drop it in the glass.

    *Hibiscus-infused gin: Measure out 1½ cups of  dried hibiscus flowers to one 750ml bottle of gin. Incorporate the two in a glass jar and let sit for a day. Strain. Keep chilled.