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Spirits professional Shannon Mustipher’s riff on the classic Matador cocktail swaps out a quarter of the traditional tequila with a splash of mezcal, then sweetens the mix with zippy tepache, a Mexican-style fermented pineapple drink. Make your own, or look for a good-quality canned or bottled version (Bittermans is widely available).

Featured in “Split-Base Cocktails Take Your Favorite Bottles to the Next Level.”

Yield: makes 1 cocktail
Time: 5 minutes

Ingredients

  • Chile salt, for the rim
  • ¾ oz. tequila reposado
  • ¼ oz. mezcal espadin
  • 1½ oz. tepache
  • ¾ oz. key lime juice
  • Soda water

Instructions

  1. Moisten the rim of a Collins class then roll the edge in chile salt. Fill the glass with ice, then add the tequila, mezcal, tepache, and lime juice. Stir to chill, top with a splash of soda water, and serve immediately.

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