by LIsa A. Grimaldi | May 02, 2017

Hibiscus syrup gives the Oaxaca Royal Mojito from the Rosewood Mayakoba on Mexico's Riviera Maya its deep berry-pink color, and mezcal gives it a hint of smokiness:

3 oz mezcal

3 oz hibiscus syrup
1 oz Lime juice
1 bunch mint
1/2 tsp ground cardamom
champagne or sparkling wine

Put all ingredients except the champagne in a shaker, add ice and shake vigorously. Pour into a glass with ice and top with champagne.