Which cold hibiscus drink is mentioned as a Day of the Dead beverage?

Agua de Jamaica is the cold hibiscus drink mentioned as a Day of the Dead beverage. In Mexico, it is a ruby-red, sweet-tart infusion commonly served chilled, often over ice, during meals and holiday gatherings.

The drink is made from the dried calyces of Hibiscus sabdariffa, commonly called flor de Jamaica. The calyces are steeped or boiled in water, then strained and sweetened. Despite its name, the drink is not made from Jamaican rum or from the island of Jamaica itself; “Jamaica” refers to the plant’s Spanish name.

Its cranberry-like tartness and vivid color distinguish it from pozol, tepache, and horchata. Horchata is generally a milky or rice-based drink, tepache is fermented pineapple beverage, and pozol is a maize-based drink.

Hibiscus drinks have counterparts around the world, including sorrel in parts of the Caribbean and bissap in West Africa. Agua de Jamaica is the Mexican name most directly associated with this cold red infusion.