Dr. Diablo Cocktail Recipe

Featured on Punch, this recipe from Portland restaurant Takibi features Brew Dr. Lemon Grove Kombucha

"Working from the classic El Diablo framework (tequila, crème de cassis, lime, ginger ale), Lydia McLuen and Jim Meehan workshopped this distinctively Pacific Northwest take. Marionberry liqueur, distilled in Hood River, Oregon, stands in for cassis, while Brew Dr. Lemon Grove kombucha (formerly known as Ginger Lemon), also made locally, stands in for ginger ale."

See the full recipe on Punch


Serving: 1

  • 1 1/2 ounces tequila, preferably Olmeca Altos Plata tequila
  • 1/2 ounce Clear Creek marionberry liqueur
  • 1/2 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1/4 ounce mezcal, preferably Del Maguey Vida
  • 1 bar spoon umeboshi plum vinegar, preferably Rare Tea Co.
  • 1 1/2 ounces Brew Dr. Lemon Grove kombucha
  1. Shake all ingredients except kombucha with ice.
  2. Add kombucha to tin, then strain over pebble ice into a Snow Peak 450ml titanium mug.

Flavor landscape