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 Crushed Chile Pepper-seasoned chili lime salt, hibiscus syrup and garnished with thinly sliced limes and mint leaves. Might need more glasses!

Ingredients

Procedure

Chili Lime Salt

1. Combine all ingredients.

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.

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.)

Garnish & Serving

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