Lacey Rawlins Collins

Max Boyajian, The Shanty, Brooklyn, NY

“This drink is a sort of midway between an El Diablo and a New Orleans Buck.” Max Boyajian

1.5 oz (45 ml) Del Maguey Vida Single Village Mezcal

.5 oz (15 ml) LEJAY Cassis

1.5 oz (45 ml) pineapple juice

.75 oz (22.5 ml) fresh lime juice

.5 oz (15 ml) ginger syrup (2:1 sugar to ginger juice)

1 oz (30 ml) club soda, to top

2 dashes Peychaud’s Bitters

1 slice peeled ginger, cut as a diamond, as garnish

Shake over ice, and strain into a collins glass. Top with soda, fill with ice, and add the bitters and garnish.

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