Pinot Noir Mezcal Mule

(Makes 1 cocktail)

A two-toned, smokey, holiday crowd-pleaser! As the Casillero del Diablo Pinot Noir ice cube slowly melts it changes the flavor profile over time, adjusting to a well-rounded, smooth velvety texture.


Be careful when using an open flame and lighting garnishes on fire. Burn at your own risk and always exercise caution.


  • 2 ounces mezcal
  • Casillero del Diablo Pinot Noir
  • 1 ounce lime juice
  • 4 fresh cranberries
  • Ginger Beer
  • Fresh rosemary, to garnish


  • Pour Casillero del Diablo Pinot Noir into large square ice cube trays and freeze overnight.
  • Combine cranberries, lime juice, and mezcal in a shaker.
  • Muddle until thoroughly blended.
  • Fill with ice, and shake vigorously.
  • Strain into a rocks glass over a Casillero del Diablo Pinot Noir ice cube.
  • Top off with ginger beer.
  • Carefully light a sprig of rosemary allowing it to crackle for a few seconds and generate small smoke streams.
  • Garnish cocktail with smoking rosemary sprig.

Cocktail handcrafted exclusively for Casillero del Diablo by Dan Magro, mixologist and author of “Suck It Up: Extraordinary Cocktails for Everyday People.”