Recipe Details

Diners will go loca for LA LOBA, the hottest cocktail to come out of Miami, Florida’s Loba restaurant. A warm, sweet combination of smoky mescal, passionfruit and pear puree, ginger liqueur, hibiscus syrup, lime, this beautiful behind-the-bar creation is finished with a McCormick Chipotle-seasoned chili lime salt, hibiscus syrup and garnished with thinly sliced limes and mint leaves. Might need more glasses!

For the Chili Lime Salt:

  1. Combine all ingredients.

For the Hibiscus Syrup:

  1. 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.
  2. Add 2 cloves and let cool, strain out solids.

For the Loba Cocktail:

  1. Moisten rim of glass and roll it into chili lime salt.
  2. Combine all the ingredients, except the hibiscus syrup into cocktail shaker with ice.
  3. Shake well. Pour into glass and top off hibiscus syrup. (Repeat la loba cocktail recipe 3 more times to serve 4 individual cocktails.)

For Garnish & Serving:

  1. Shake cocktail into a glass of your choice and garnish with lime wheel and mint leaf.

CHEF’s TIP!

Hibiscus syrup is great for other cocktails/mocktails; you can even freeze the hibiscus syrup and offer in your in-house made iced tea, then sweetened with the heavenly tastes of hibiscus.

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