Mosquito

The Mosquito packs an impressive amount of personality into four equal measures. Created by Sam Ross at New York’s Attaboy in 2017, it combines mezcal, Campari, fresh lemon juice, and sweetened ginger juice, revisiting the equal-parts approach that helped make his Paper Plane a modern favorite. The recipe proved fertile ground for experimentation, inspiring Attaboy’s family of “Bug Cocktails,” which swap spirits and bitter liqueurs around a shared foundation of citrus and ginger. It’s a neat example of how contemporary cocktail history unfolds: one successful drink becomes a template for the next generation.

What makes the Mosquito so compelling is the interplay of smoke, spice, and bitterness. Mezcal brings earthy depth, Campari contributes bittersweet orange, and lemon gives the combination a sharp, refreshing edge. Fresh ginger supplies the defining bite, with enough sweetness to pull those assertive flavors into balance. Shaken cold and served in a coupe with candied ginger, it feels bright and bracing, with a smoky finish that lingers after the citrus fades—a particularly satisfying choice for drinkers who like their cocktails lively, complex, and a little fiery.