Mixologists like Sean Beck at Houston's Backstreet Café are enamored with small-batch mezcals for the alluring smokiness they add to cocktails, as in Beck's riff on the paloma, a popular Mexican refresher.
Plus: F&W's Latin Spirits Guide
Fill a shaker halfway with ice. Add the mezcal, lime juice, mango soda and chili powder. Stir and strain into an ice-filled collins glass. Stir in the cilantro.
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