South by Southwest
Ehren Ashkenazi, Wine Director of The Modern,
brings us the South by Southwest!
Hibiscus flowers are treated as a delicacy
in many aspects of Mexican cuisine and with
this cocktail it rounds out the spicy citrus
from the Tequila with tart red fruit notes.
It takes its inspiration from the classic
Southside cocktail (gin, lemon, mint, sugar),
and harnesses ingredients indigenous to
Mexico, hence “South” by “Southwest”.

2 oz Gran Centenario Plata
1/1 oz Lime Juice
3/4 oz Simple Syrup
2 fresh lime wedges
7 or 8 Mint Leaves
P&H Hibiscus Syrup

Muddle lime wedges with simple syrup and mint.
Add the lime juice and Gran Centenario Plata.
Hard shake and pour into a rock glass.
Drizzle with hibiscus syrup. Garnish with
lime wedge if desired.