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This is a community recipe contributed by Chris Longobardo.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Collins or Pineapple shell glass
| 30 ml | Gentian liqueur (e.g. Suze, Salers etc) |
| 4 dried | Hibiscus Flower (Red) Petals |
| 45 ml | Del Maguey Vida Clásico Mezcal |
| 30 ml | Lemon juice (freshly squeezed) |
| 30 ml | Falernum syrup |
| 14 fresh | Mint leaves |
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