How to make Franklin Cafe’s Smokey Taylor cocktail

The Smokey Taylor at Franklin CafeLiza Weisstuch for the Boston Globe

Last year marked the 75th anniversary of the Moscow Mule. That now-standard — and trendy — formula of vodka, lime, and ginger beer, often served in a copper mug, shows up in bars of all stripes around the country. The simplicity of the combination lends itself to all kinds of embellishments and modifications, and at Franklin Cafe, they swap out the vodka for tequila and tequila’s swaggering cousin mezcal. The former imbues it with earthy body, while the latter brings a gust of smoke that elevates the ginger beer’s kick.

THE SMOKEY TAYLOR

Makes 1 drink

1 ounce mezcal

1 ounce blanco tequila

½ ounce fresh lime juice

Ginger beer

Lime wedge or strip of lime rind (for garnish)

1. In a highball glass filled with ice, add mezcal, tequila, and lime juice. Stir gently for a few seconds, just until combined.

2. Top with ginger beer.

3. Garnish with lime wedge or rind.

Adapted from Franklin Cafe