Go to Hell – Papadiablo Espadin

I guess it is a bit late to post watermelon cocktails. However, when I made the drink back in September there were still tropical temperatures out there. So, this might just serve as a reminder of the next, overly hot summer to come!

I used mezcal as a base spirit for the drink, because it just works perfectly with tropical fruits. In this case, I used Papadiablo Espadin which I wanted to try for quite some time. Mezcalero Don Alberto Ortiz produces the mezcal in Miahuatlan, Oaxaca. The piñas are milled by hand and after distillation no water is added to the spirit. Therefore, the ABV clocks in at 47.5 %.

Rough around the edges

While the Papadiablo is not the strongest mezcal I tasted, it still packs a punch. You get the typical smoke and umami notes, as well as some menthol. Yet, you can still sip it neat. Behind all the fuss, you get hints of fruity agave as well as a certain, chalky minerality. In some way this mezcal feels like the real deal, an uncut diamond so to speak.

Based on the Jesse Pinkman

For you who do not know the ‘Jesse Pinkman’ cocktail, it is just an Artist Special with mezcal instead of whisky. So, I based my drink on that riff and replaced the red currant with salted watermelon syrup. On top of that, I also introduced a blend of Bittemen’s Winter Melon Bitters and grapefruit bitters. What better name to give the drink than the excellent cover of ‘Go to Hell’ by Seasick Steve.

The ‘Go to Hell’ starts with notes which closely resemble the Jesse Pinkman. However, here when usually the red currant flavour kicks in, you get watermelon instead. The salt gives the syrup and the drinks a great depth. Yet, it also results in a kind of salt pastille taste. Through this addition, the drink can also be enjoyed in autumn, instead only when it is hot outside.