Mosquito
Shake ∙ 3 min ∙ 13.9% 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. Smoky depth meets a bittersweet snap, with a warming ginger heat that lingers through a crisp, well-balanced tart finish.
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
- Fine strain into the chilled glass
- Garnish with candied ginger on a skewer
Tips
- Pre-chill the coupe before straining so the drink doesn't lose its temperature the moment it's poured.
- Shake hard and briefly — the goal is a quick, cold aeration before fine-straining, not heavy dilution.
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 mezcal, Campari, lemon juice and housemade ginger juice in equal parts, 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 juice and a bitter liqueur in varying combinations.
FAQ
What is in a Mosquito cocktail?
A Mosquito is built from equal parts mezcal, a red bitter such as Campari, fresh lemon juice, and ginger syrup, plus a dash of saline solution. It's shaken with ice, fine-strained into a chilled coupe, and garnished with candied ginger on a skewer.
How do you make a Mosquito cocktail?
Pre-chill a coupe glass, then shake the mezcal, red bitter, lemon juice, ginger syrup, and a dash of saline solution hard with ice. Fine-strain into the chilled glass and garnish with candied ginger on a skewer.
What is a Mosquito cocktail?
It is a shaken mezcal and red bitter sour, sharpened with a splash of ginger syrup for a warm, spiced edge. Served up in a chilled coupe glass and garnished with candied ginger, it comes in at about 13.9% ABV.
