Named for the gourd-like vessel used to serve the drink, this Calebassito combines Strega and ginger ale with juicy watermelon and earthy mezcal.
1½ oz. mezcal espadín
2 oz. watermelon juice
¼ oz. Strega
¼ oz. fresh lime juice
2 pinches cardamom
2 pinches black lava salt
Ginger ale, to top
Tools: shaker, strainer Glass: tumbler or bamboo glass
Garnish: sprinkle of cardamom Combine first 6 ingredients in a mixing glass with ice and stir to combine. Strain into a tumbler over fresh ice. Top with ginger beer and sprinkle cardamom over the top of the drink.
Anthony Zamora, Xaman, Mexico City
