Enrique Olvera + Rose Hibiscus Trio
Poached Pear Green D’anjou pears from Mt. Hood Organics, poached in Koch mezcal and finished with a Pujol chile Ancho. Infused with a first-press Prism flower rosin from Sonoma Hills Farms.
A spin on a traditional Mexican punch. Hachiya persimmon from Blossom Bluff Orchards, organic hibiscus flower and Pujol tamarind paste. Infused with Hudson Hemp Electra first-press CBD flower rosin.