Dr. Diablo

Lydia McLuen and Jim Meehan | Portland, Oregon

photo: Leah Nash

Working from the classic El Diablo framework (tequila, crème de cassis, lime, ginger ale), Lydia McLuen and Jim Meehan workshopped this distinctively Pacific Northwest take. Marionberry liqueur, distilled in Hood River, Oregon, stands in for cassis, while Brew Dr. ginger lemon kombucha, also made locally, stands in for ginger ale.

Ingredients

Serving: 1

  • 1 1/2 ounces tequila, preferably Olmeca Altos Plata tequila
  • 1 1/2 ounces tequila, preferably Olmeca Altos Plata tequila
  • 1/2 ounce Clear Creek marionberry liqueur
  • 1/2 ounce Clear Creek marionberry liqueur
  • 1/2 ounce lemon juice
  • 1/2 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1/2 ounce simple syrup
  • 1/4 ounce mezcal, preferably Del Maguey Vida
  • 1/4 ounce mezcal, preferably Del Maguey Vida
  • 1 bar spoon umeboshi plum vinegar, preferably Rare Tea Co.
  • 1 bar spoon umeboshi plum vinegar, preferably Rare Tea Co.
  • 1 1/2 ounces Brew Dr. Ginger lemon kombucha
  • 1 1/2 ounces Brew Dr. Ginger lemon kombucha

Directions
  1. Shake all ingredients except kombucha with ice.
  2. Add kombucha to tin, then strain over pebble ice into a Snow Peak 450ml titanium mug.

Tagged: mezcal, tequila

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