Mosquito
A smoky and bitter cocktail ∙ Shake ∙ 3 min ∙ 12.2% ABV ∙
The Mosquito is a shaken equal-parts sour of mezcal, a red bitter such as Campari, lemon juice, and ginger syrup, served up in a coupe.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Mezcal 20 mlRed bitter 20 mlLemon juice 20 mlGinger syrup 20 mlSaline solution 1 dash (opt.)
- Fine strain into the chilled glass
- Garnish with candied ginger on a skewer
Tips
- The ginger syrup is a full 20 ml equal part here, so taste yours first; a fiery one makes a much spicier drink than a mild one.
History
The Mosquito was created by bartender Sam Ross at Attaboy, the small Manhattan bar he co-owns in the former Milk & Honey space on Eldridge Street, in 2017. Built from equal parts mezcal, Campari, lemon juice and ginger syrup, it revisited the equal-parts template Ross had used a decade earlier for his Paper Plane.
The Mosquito went on to spawn a family of related Attaboy drinks, known informally as the Bug Cocktails, which follow the same formula of a base spirit, citrus, ginger and a bitter liqueur in varying combinations.
FAQ
What is in a Mosquito cocktail?
Equal parts mezcal, a red bitter such as Campari, fresh lemon juice, and ginger syrup, with an optional dash of saline solution.
How do you make a Mosquito cocktail?
Shake the mezcal, red bitter, lemon juice, ginger syrup, and the optional dash of saline hard with ice. Fine-strain into a chilled coupe and garnish with candied ginger on a skewer.
What is a Mosquito cocktail?
A shaken equal-parts sour of mezcal, a red bitter, lemon, and ginger, served up at about 12.2% ABV. Sam Ross created it in 2017 at Attaboy in Manhattan, reusing the equal-parts template of his Paper Plane.
