- 2 oz AKUL® Mezcal
- 1 cup jamaican sorrel leaves
- 1 quart of water
- 1/2 oz syrup
- 1 slice of oran to garnish
Bring 1 quart of water to boil. Add the jamaican sorrel leaves and immediatly remove from the heat.
When the mixture cools, strain the tea into a jar.
Mix all ingredients in a shaker and garnish with a slice of lemon.