There was a time, not too long ago, when the everyday bar patron viewed mezcal’s flavor as a bit too assertive. Bartenders still found ways to incorporate the smoky agave spirit into drinks by using a little less mezcal and supplementing it with tequila, a method known as “splitting the base.” Lots of cocktails split the base to create new and interesting flavor combinations in a drink. Such was the case with the Cobra Clutch, an agave cocktail with pineapple and lime that combined mezcal and tequila.

Our resident bartender Jason O’Bryan shows how to make this refreshing drink and explains that although mezcal has been embraced by the drinking public, this cocktail isn’t improved by getting rid of the tequila in favor of its smokier cousin. In fact, the Cobra Clutch is a shining example of how and when to split the base in your cocktail to achieve a flavor you couldn’t get from just picking one spirit or another.

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