Jamaica Romero

Jamaica Romero


Agua de jamaica, or hibiscus punch, is one of the most ubiquitous drinks found all across Mexico. Dried hibiscus flowers are steeped in hot water then cooled to produce a vibrant, ruby-hued concentrate that’s diluted with water and sweetened with sugar. This version spiked with 400 Conejos Espadín-Tobalá mezcal is a smoky spirit that’ll keep you warm far beyond winter.


Hibiscus Water

  • 4 cups of water
  • 1 large rosemary sprig
  • ½ cup sugarsemary


  • Fresh Rosemary and salt rim.
  1. Prepare hibiscus water by combining water, rosemary sprig and sugarsemary in a saucepan and boil for 5 minutes; strain and let cool.
  2. Salt the rim of an old fashioned glass
  3. Add ice, 400 Conejos, and the hibiscus water; mix.
  4. Garnish with rosemary and enjoy.
Jamaican hibiscus punch made with 400 Conejos Espadin-Tobala mezcal