This twist on a traditional Rickey by China Morbosa at West Hollywood’s Eveleigh subs mezcal for gin or whiskey, using lemon for citrus, a half ounce of manzanilla sherry for dryness and depth and a house-made mango coconut soda water in place of traditional club soda. Technically, that makes it just a Rickey and not a Gin Rickey, but gin can easily be substituted into this cocktail to keep the original style intact.
Add the mezcal, sherry and lemon juice into an ice-filled Highball glass and stir.
Top with the mango-infused carbonated coconut water.
Garnish with edible flowers.
*Mango-infused carbonated coconut water with mango: Cook down 2 L coconut water in half. Add 1 finely chopped mango and 1 cup sugar. Cook on medium for 10 minutes. Strain the mango, and let cool. Add 1 oz club soda and swizzle.