Bartender Diego Bado of Grain Bar Sydney shows us how to make Diego’s Affair, a mezcal cocktail inspired by the flavours of Mexico.
Diego’s Affair Mezcal Cocktail is part of Two Months of Tequila currently running at Grain Bar in Sydney. Created by bartender Diego Bado, the drink is named after one of Mexico’s most successful artists and husband of Frida Kahlo, Diego Rivera, who was also known to be a womaniser.
For the cocktail, he drew inspiration from the sights, smells and flavours of his native Mexico and the hibiscus flowers in the open markets, known locally as jamaica. Hibiscus flowers are used to make a syrup which are in turn used as garnish in the drink.
“It’s refreshing, simple to make but with complex flavours,” Diego Bado explains. The smokiness and earthiness from the mezcal play nicely with the spicy guajillo salt rim. The tart-sweet notes from the hibiscus follow mid-palate ending with a kick from the habanero shrub. After a couple of sips, the caramelised hibiscus flower imparts more depth of flavour.
Diego’s Affair Mezcal Cocktail Recipe
Original Recipe by Diego Bado, Grain Bar Sydney
- 60 ml mezcal
- 30 ml fresh lime juice
- 20 ml hibiscus syrup
- 2 drops of Hellfire Habanero Shrub
For the Hibiscus Syrup:
- 50 g hibiscus flowers
- 1 kg white sugar
- 500 ml water
Glassware: coupette with guajillo chilli salt** rim
Garnish: caramelised hibiscus flower
Add all ingredients in a cocktail shaker with ice. Shake and double strain in a chilled coupette with a guajillo chilli salt rim. Garnish with a caramelised hibiscus flower in the drink.
* To make the hibiscus syrup, heat the water and sugar in a small pan until dissolved. Add the hibiscus flowers and leave to infuse for 20 minutes. Cool, strain and reserve the caramelised flowers which will be used as garnish. Keep the hibiscus syrup refrigerated until required.
** To make the guajillo chilli salt, cut the chillis open, remove the seeds and lightly toast the chillis. Once they’ve cooled down, add salt and blend to a fine powder.
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