Kim Laidlaw

Modern: Desert Bloom

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Preparation info
  • Makes

    1

    Drink
    • Difficulty

      Easy

Appears in
Spirits of '76: Celebrating 250 Years with Cocktails from Every State
Spirits of '76

By Kim Laidlaw

Published 2026

  • About

Inspired by New Mexico’s vibrant landscapes, this cocktail layers smoky mezcal, tart hibiscus, and the heat of local chiles. Lavender and honey, both abundant in the high desert, add a floral sweetness, while grapefruit brings a refreshing brightness. It’s a vivid, desert-born drink that blooms with the spirit of the Southwest.

Ingredients

  • 1 ounce fresh grapefruit juice
  • 1 teaspoon dried chile salt, for rimming the glass
  • 1½

Method

Rub the rim of a chilled collins or highball glass with a little grapefruit juice. Spread the chile salt on a saucer and dip the rim of the glass in the seasoning to coat the edges. Fill the glass with ice.

In a cocktail shaker filled with ice, combine the mezcal, tea, the remaining grapefruit juice, and simple syrup. Cover and shake vigorously until well chilled. Strain into the prepar