Sweet yet tart, smoky yet floral: the Red Fortune cocktail

This tart cocktail blends American, Asian and European flavours for a smoky and floral combination.

It was created by Malika Green and Salma Seidu of Good Measure, the cocktail bar below Daddy Bao in London’s Tooting.

Its combination of smoky notes from the mezcal and tartness from the yuzu sake balances the floral notes of the hibiscus tea and Cocchi Americano. A sprinkle of dehydrated orange dust completes this unusual drink.

Ingredients

• 20ml mezcal
• 20ml yuzu sake
• 20ml hibiscus tea
• 10ml Cocchi Americano
• Splash of FeverTree grapefruit soda
• Orange peel, for garnish 

Method

Make the hibiscus tea: add a handful of hibiscus tea leaves to hot water in a large teapot and brew for three minutes. Remove all the leaves, cool the tea and chill in the fridge.

Make the orange dust: peel the orange and remove all the pith from the skin. Place the peel the dehydrator at 60°C for six hours. Once dry, place the peel into a grinder and grind to dust. Store in a salt shaker, but not in the fridge.

To make the cocktail, add all of the ingredients to a shaker with ice and shake. Double strain into a glass that’s been garnished with the orange dust and top with a splash of FeverTree grapefruit soda.