The combination of ginger beer and Angostura in this mezcal-based Diablo evokes Chinese five-spice powder. Sean Kenyon prefers making the drink with Del Maguey’s Mezcal Vida (the company’s newest and most affordable mezcal) because it adds great punch and depth.
Slideshow:Great Reinvented Classic Cocktails
1 1/2 ounces mezcal
1/2 ounce crème de cassis (black-currant liqueur)
3 ounces chilled ginger beer
1/2 ounce fresh lime juice
2 dashes of Angostura bitters
How to Make It
Fill a chilled collins glass with ice. Add the mezcal, crème de cassis, ginger beer, lime juice and bitters; stir well.
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