Hibiscus water comes from the hibiscus flower, a plant native to Africa that arrived in Mexico during the colonial era via transatlantic trade. It was quickly adopted in Mexican cuisine for its tangy and refreshing flavor.

Fun fact: In pre-Hispanic communities, the custom of infusing flowers and herbs in water already existed as part of rituals and traditional medicine.

Hibiscus water pairs wonderfully with artisanal mezcal and dark rum, creating cocktails balanced between acidity and smoky notes.

If you're looking for a sophisticated touch, mix hibiscus water with premium gin. The herbal flavor of the gin enhances the acidity of the flower, creating a fresh, elegant drink perfect for evening gatherings.

Tamarind arrived in Mexico from Asia, but it adapted perfectly to warm regions like Guerrero and Michoacán. Its sweet and sour flavor made it one of the most popular fresh waters at fairs, markets, and celebrations.

In pre-Hispanic times, people were already using acidic fruits to make fermented beverages, and tamarind inherited that same festive spirit.

Tamarind water is ideal for mixing with reposado tequila or premium vodka , creating fresh drinks with tropical notes.

For an innovative twist, pair it with spiced rum. Its warm notes of cinnamon, vanilla, and clove are balanced by the acidity of tamarind, creating a cocktail that evokes both the Caribbean and the Mexican Pacific.

Horchata has its roots in the Iberian Peninsula, where it was made from tiger nuts. When it arrived in Mexico during the colonial era, it was reinvented with local ingredients like rice, cinnamon, and vanilla, becoming the creamy, sweet drink we know today.

In popular culture, horchata is associated with family celebrations and home cooking that evokes nostalgia.

Its smooth texture makes it perfect for cocktails with coffee liqueur, aged rum or even whiskey .

A delicious option is to combine horchata with whiskey cream. The result is a velvety, sweet, and spicy drink, perfect for dessert or to round off a get-together with friends.

Fresh waters remind us that every sip tells a story, from the pre-Hispanic peoples who infused herbs and flowers, to the arrival of new ingredients with the conquest and cultural fusion.

Today, those same recipes are part of our identity and can be transformed into cocktails that celebrate the best of Mexico and the world.

So the next time you make a pitcher of hibiscus, tamarind, or horchata, don't forget you can also add a special twist with a distilled spirit from Buy Wines and Spirits with Shipping to All of Mexico and toast with a little piece of liquid history.