|LA Loba Cocktail|
|Smoky mezcal||1 1/2 oz|
|Passion fruit puree||3/4 oz|
|Pear puree||1/2 oz|
|Ginger liqueur||3/4 oz|
|Hibiscus syrup||3/4 oz|
|Fresh lime juice||1/2 oz|
|Chili lime salt||2 tbsp|
|Chili Lime Salt|
|Kosher salt||2 tbsp|
|Lime, zested||2 each|
|Club House Red Pepper, Crushed||1 1/2 tbsp|
|Sugar||2 1/2 cups|
|Lime, sliced thin into wheel||1 each|
|Mint leaf, large||1 each|
This recipe was created for Club House for Chefs by: Jessica Sanchez, Chef Owner of Loba in Miami.
For the Loba Cocktail: Moisten rim of glass and roll it into chili lime salt. Combine all the ingredients, except the hibiscus syrup into cocktail shaker with ice. Shake well. Pour into glass and top off hibiscus syrup.
For the Chili Lime Salt: Combine all ingredients.
For the Hibiscus Syrup: In a saucepan, combine 4 oz of hibiscus with 2 cups of water and 2½ cups of sugar. Bring to a boil. Reduce the heat. Add 2 cloves and let cool, strain out solids.
For Serving: Shake cocktail into a glass of your choice and garnish with lime wheel and mint leaf.