Ivan Hernandez of Playa del Carmen's Don Mezcal makes a mezcal cocktail, the Sangre del Mar, with Jamaica tea and agave syrup overlooking a bluff at the Mayan ruins of Tulum.

Sangre del Mar
INGREDIENTS:
1.5 oz Jamaica (hibiscus) tea*
0.5 oz Agave syrup
0.5 oz Sweet vermouth
1.5 oz Mezcal
Grapefruit peel aromatic

Glass: Cocktail

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

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