Curbside Cocktails: Yucatán, Sangre del Mar

Playa del Carmen


Ivan Hernandez of Playa del Carmen’s Don Mezcal makes a mezcal cocktail with hibiscus agua fresca and agave syrup overlooking a bluff at the Mayan ruins of Tulum.

Sangre del Mar

  • 1.5 oz Jamaica (hibiscus) tea*
  • .5 oz agave syrup
  • .5 oz sweet vermouth
  • 1.5 oz mezcal
  • Grapefruit peel aromatic

Glass: Cocktail

*Jamaica tea: Bring 1 liter of water to a boil and remove from heat. Add 200 grams Jamaica flowers, and steep for 25 minutes.

Like what you see? Check out another Curbside Cocktails: Yucatán video here.

Curbside Cocktails is a globetrotting series that features fascinating destinations and all the can’t-miss regional drinks you need to know about. Get ready to drink like a local.

Are you smarter than
your bartender?

Think you know the booze?
Let’s start with some basics.

From our Friends