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Dragon Mother

If you’re feeling fiery and you like a bit of heat, then this is the cocktail for you. The smoky mezcal mixed with the jalapeño simple syrup will make you feel like you can tame dragons.

by Katie Aubin, Lauren Zaser and Codii Lopez

Inspired by


for 1 serving

  • 1 cup
    water (240 mL)
  • 1 cup
    granulated sugar (200 g)
  • 1 jalapeño, quartered lengthwise, seeds and ribs removed for a milder syrup
  • 2 tablespoons
    coarse salt
  • 2 tablespoons
    ground chile powder
  • 1 wedge lime


  • 3 fl oz
    grapefruit juice (90 mL)
  • 2 fl oz
    mezcal (60 mL)
  • 1 oz
    campari (30 mL)



  1. In a small saucepan over medium heat, whisk together water and sugar. Bring to a gentle simmer, just until the sugar dissolves completely.
  2. Remove the pot from the heat, add the jalapeño, and cover the pot. Let infuse for at least 1 hour, or overnight in the refrigerator.
  3. Pour the syrup through a fine-mesh strainer into an airtight container. Store in the refrigerator for up to 3 months.
  4. On a small plate, mix together the salt and chile powder.
  5. Run the lime wedge around the rim of a rocks glass. Dip the rim in the salt mixture. Fill with ice and set aside.
  6. In a cocktail shaker filled with ice, combine the grapefruit juice, mezcal, Campari, and 1 ounce jalapeño simple syrup. Shake vigorously for 20 seconds.
  7. Strain into the salt-rimmed glass.
  8. Enjoy!