Rio Bravo: A Tropical Mezcal Cocktail - Imbibe Magazine Subscribe + Save

Rio Bravo: A Tropical Mezcal Cocktail

Tropical mezcal cocktail: Rio Bravo Raines Law Room Chelsea

A smoky and spicy refresher.

Raines Law Room head bartender Ben Zapien created this tropical mezcal cocktail as an ode to the sweet-spicy slushies he enjoyed while growing up in Mexico City. “It reminds me of the time I went to my first year of high school before moving to New York,” Zapien says. “There was always a street vendor outside when school was over. They had flavored raspados, and the spicy one was called ‘diablito.’ ”


  • 1 1/2 oz. mezcal (Zapien uses Del Maguey Vida)
  • 1 oz. fresh pineapple juice
  • 1/2 oz. Gran Classico
  • 1/2 oz. fresh lime juice
  • 1/2 oz. chipotle honey syrup
  • 1 dash saline solution (1:1 salt to water)
  • Tools:shaker, strainer
  • Glass:Hurricane glass
  • Garnish:pineapple fronds, lime wheel, brandied cherry, dusting of ancho powder


Add all of the ingredients to an ice-filled shaker and shake briefly. Strain into a glass, then top with crushed ice. Garnish.

Chipotle Honey Syrup Make 10 oz. of honey syrup (3:1 honey to water), then blend on high with one 1 oz. of chipotle sauce (about 2 minutes). Will keep in the refrigerator for up to 1 month.

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