Name: Veinte Flores UNDONE
Prep time: 4 min
Total time: 4 min
Yield: 1 drink
Cuisine: Cocktail
Ingredients: 1.5 oz UNDONE No. 4 NOT MEZCAL; 0.75 oz fresh lime juice; 1 oz hibiscus (jamaica) syrup; Thomas Henry Mystic Mango, to top; Garnish: food-grade marigold petals and a dried orange wheel

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Veinte Flores UNDONE

A marigold highball for Día de los Muertos. Hibiscus syrup pools ruby-red at the bottom while UNDONE No. 4 NOT MEZCAL, fresh lime and Thomas Henry Mystic Mango glow gold above it. Smoky, floral and bright, with a chile-lime rim and marigold petals named for the flor de cempasúchil.

Spirit

Intermediate

Highball Glass

Ingredients:

1.5 oz UNDONE No. 4 NOT MEZCAL
0.75 oz fresh lime juice
1 oz hibiscus (jamaica) syrup
Thomas Henry Mystic Mango, to top
Garnish: food-grade marigold petals and a dried orange wheel

ADD ALL TO CART

Instructions:

Rim half the glass with chile-lime salt
Pour the hibiscus syrup into the glass and fill with ice
Shake UNDONE No. 4 NOT MEZCAL and lime juice with ice
Strain slowly over the ice so the red stays low
Top gently with Thomas Henry Mystic Mango
Garnish with marigold petals and a dried orange wheel

Bartender’s Notes

Pour the hibiscus syrup in first, add ice, then strain the shaken NOT MEZCAL and lime slowly over the ice so the red stays low. Top gently with Mystic Mango. Use only food-grade, pesticide-free marigold petals.