Cocktail Friday :: World Poetry Day Cocktail


World Poetry Day Cocktail

Break out your moleskines and shakers for Cocktail Friday! It is World Poetry Day and what better to celebrate than to pour up a fabulous World Poetry Day Cocktail. So for everyone who failed to pay attention during American Lit in college and vaguely remembers some popular poets by name only or drank your way into understanding the myriad of meanings found in those tricky fourteen line sonnets, this is for you.

World Poetry Day Cocktail: La Condesa’s Ahumado Seco

World Poetry Day Cocktail

 If you are going to imbibe an afternoon’s worth of mezcal, what better way than this hibiscus agua fresca cocktail from La Condesa called the Ahumado Seco.


Hibiscus Agua Fresca:
1 cup dried hibiscus flowers
2 ounces of peeled and chopped fresh ginger, by weight
4 cups water
4 ounces simple syrup
4 ounces fresh juice from about 4 lemons

Make it Alcoholic:
1 1/2 ounces mezcal, such as Del Maguey San Juan del Rio
3/4 ounce Domaine de Canton ginger liqueur
2 1/2 ounces hibiscus agua fresca
Orange peel and julienned ginger for garnish


To make the hibiscus agua fresca, combine the hibiscus, ginger, and water in a medium saucepan. Simmer on medium heat until reduced to 1 1/2 cups, about 20 minutes. Allow to cool, then strain. Add simple syrup and lemon juice. To make it alcoholic, combine the mezcal, ginger liqueur, and Hibiscus Agua Fresca in an ice filled cocktail shaker. Shake for 15 seconds and strain into an ice filled rocks glass. Garnish with orange peel and ginger.

Channel the poetic greats, bring your moleskin and sip on the Ahumado Seco, this week’s signature cocktail at La Condesa, a great local Austin restaurant. Or you can have a go at it yourself.

This World Poetry Day Cocktail signature drink idea was brought to you by The Simplifiers – Austin’s top event planning and personal concierge firm, offering full service wedding planning for luxurious events, dreamy events, quirky events and everything else in between.  For more information, visit or give us a jingle at  512.695.7744.

Recipe and Image Source: | serious eats | Featured Image Source: | Moleskine

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