Add the mezcal, cassis syrup, lemon juice and blueberries to a shaker with lots of ice. Shake for approximately 10 seconds and strain into serving glass with fresh ice cubes. Add the pomegranate seeds and top up with grapefruit soda. Finally crack a very small amount of black pepper and garnish with lemon slices.
Fruity, aromatic and colourful, the Dario is a great cocktail to enjoy the more subtle notes of La Escondida and its pairing affinity with dark berries.