Recipe: Diablo Smash

In the July 1st ’13 issue of OC Register Metro magazine we dust off the 3 piece suits, refill our Zippo lighters and stock the drink carts to pay homage to the OC ad industry in this Mad Men inspired cover story package. Metro explores how the industry has changed over the past 30 years, who the key players are … and, of course, how to stay ‘creatively inebriated’ in this cocktail feature. Six classics, with their own modern twists, round out the feature and keep our whistles wet and our words loose. Get all the recipes, or just tide yourself over until happy hour (Death & Taxes, Bistango Manhattan, Sazerac, Americano & Singapore Sling).

Up next, the…

Diablo Smash

Classic inspired cocktail by The Cellar in Fullerton, CA.


  • 1 pony shot Rancho Alrgre Blanco tequila
  • 1/6 shot Sombra Mezcal
  • 1/6 shot simple syrup
  • 4 fresh blackberries
  • 4 fresh lime wedges
  • Regatta ginger beer


  • Muddle 4 blackberries, 4 lime wedges and simple syrup in a mixing glass.
  • Add tequila and mescal to the muddled fruit with ice, and give it a hard shake.
  • Double strain over an ice block in a rocks glass.
  • Top with the ginger beer.
  • Garnish with a lime wheel and a blackberry.

Serves 1

Preparation time: 5min

Total time: 7min

Easy print recipe card:

Diablo Smash cocktail recipe made with tequila, mezcal, simple syrup, blackberries, lime and ginger beer by Ryan Dudley at The Cellar in Fullerton. OC Register Metro #magazine Mad Men inspired cover story | #photo by Luke Adam Hodsdon

year 29 || day 31 – Fuego menu

Fuego Long Beach Menu

This summer on a press trip for OCMETRO & OCFAMILY, Kristen and I got to stay at Hotel Maya in Long Beach. Part of the all-inclusive stay was a dinner at Fuego, the in-house restaurant boasting the largest selection of tequila in the region with more than a couple signature drinks.

As we sat oceanside for our dinner by tea light candle our conversation drifted to the amazing view of downtown Long Beach and the excitement of the upcoming meal. Salmon and fiery scallops were the plates of choice, with a guacamole trio to kick off the evening … and a couple of cocktails of course.

Not being a fan of guacamole in the least, my reluctancy to try the dips was on high, but the chips were too delicious to not give them a sample. Much to my surprise I actually liked 2 of the 3. Now amped up for the entrées to come we slowly picked at the chip crumbs not wanting them to end, but the seafood delights were coming to the table and were ready to dwarf the flavors of the starter. Fork to flakey grilled salmon and into my mouth and the heavens sang. Still to this day, one of the best grilled salmon dishes I’ve ever eaten. Just the right amount of spices to not overwhelm the fish and the perfect doneness to please my palette. Leaving me with a slight burn on my taste buds, we ordered one last round, contemplated ordering a table hookah and sat with good conversation and an unforgettable (because I have pictures of course!) view.