LA MEZKAHLO

In partnership with Las MezGals

“I am my own muse, I am the subject I know best. The subject I want to know better”.

- Frida Kahlo

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  • 2oz Cenizo

  • 1oz Hibiscus Cilantro simple syrup*

  • 1oz Lime juice

  • Dash of ginger bitters (we use Infuse Bitters)

  • Topo Chico

Combine first 3 ingredients in a shaker with ice. Shake well and strain into a glass over fresh ice. Top with Topo Chico. Finish with dash of ginger bitters. Add edible flowers for garnish. Sip for inspiration and watch the world around you bloom.

*Hibiscus Simple Syrup: Bring 2 cups of water and equal parts sugar to a boil in a pan. Remove from heat and add 1 cup of dried hibiscus flowers and a bunch of cilantro. Let steep for 15 minutes. Strain out the flowers and cilantro. Let cool before using.