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Exit Through Santiago cocktail

Exit Through Santiago

Rachel Pilkinton at Beast + Barrel
Course Drinks
Servings 1 drink


  • Cheesecloth OR fine mesh strainer
  • Cocktail shaker
  • Strainer
  • Rocks glass


  • 1 ½ oz hibiscus-infused mezcal
  • ½ oz apricot liqueur
  • ½ oz agave
  • ½ oz lemon juice

For hibiscus-infused mezcal:

  • ¼ cup dried hibiscus leaves
  • 1 bottle Xicaru mezcal

For garnish:

  • 1 spirg basil


  • To create the infused mezcal, soak 1/4 cup dried hibiscus leaves in a bottle of Xicaru mezcal overnight. Strain mezcal using cheesecloth or a fine mesh strainer.
  • To create the cocktail, add all ingredients with ice to a shaker and shake to combine.
  • Strain into a rocks glass and add fresh ice.
  • Garnish with a sprig of basil. 
Keyword agave, apricot liqueur, basil, cocktail, cocktail recipe, exit through santiago, hibiscus, lemon juice, mezcal