Smoky-Sweet Marg With Mezcal and Gochujang

Alexander Sieck

Blending the smokiness of mezcal with the unexpected kick of gochujang, the Red Dragon offers a cocktail experience that’s both bold and refreshing. Alexander Sieck, bar manager of Sous Terre, an underground cocktail bar, set out to reimagine the bright profile of a margarita, making it deeper, smokier and more complex.

The drink’s anchor is a housemade mango-gochujang shrub, developed through an overnight maceration of green mango, gochujang, salt, sugar, citric acid and MSG. This umami-rich base is then balanced with mezcal, fresh lemon juice, a touch of cachaça for briny, tropical undertones, and a splash of Campari to bring red fruit and gentle bitterness to the finish. It’s served over a hand-cut ice cube and garnished with an árbol chile. “The result is a combination of flavors that flirt between subtle and bold: smoky, spicy, sweet, umami-rich and slightly bitter,” says Sieck. “The reception from guests has been great! It’s not uncommon for people to order a second. I think people get a kick out of reading a list of ingredients that they can’t conceptualize together in a glass and then experiencing something unexpectedly balanced, delicious and refreshing.”

Read more Best of Flavor 2025