A margarita variation from NYC’s Cosme that is meant to build on the flavors of an Agua de Jamaica agua fresca with a bit of added smoke The tangy, floral, slightly fruity hibiscus tea is steeped with rosemary and sugar to add a bit of pine that pairs really well with the charred wood/smoke notes in the Mezcal while the lemon juice brightens the drink 2 oz Mezcal 1 oz Fresh Lemon Juice .75 oz Hibiscus-Rosemary Syrup (steep 1 hibiscus tea bag and 1 sprig of fresh rosemary in 1/2 cup boiling water, simmering for 5 minutes. Strain into a resealable container and add .75 cups granulated sugar; stir until sugar dissolves, let cool before use) Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with a sprig of rosemary