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Mezcal Mule

Elevenses/afternoon · Fruity (e.g. Pornstar Martini) · Long drinks and highballs

4.2 15 ratings

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Ingredients

4 slice Cucumber (fresh)
1 1/2 oz Mezcal
3/4 oz Ginger liqueur
3/4 oz Lime juice
3/4 oz Passion fruit purée
1/2 oz Agave syrup

How to make

Serve in a collins glass

  1. 1 MUDDLE cucumber in base of shaker
  2. 2 Add other ingredients, SHAKE with ice and fine strain into ice-filled glass.

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History

This mule cocktail packs plenty of ginger kick, without ginger beer. A sunshine cooler.

This drink is based on a 2008 creation by Jim Meehan at PDT in New York City, USA. Meehan's initial recipe substituted 30ml (1oz) of Ginger Wort syrup for liqueur. To prepare the Ginger Wort syrup: Combine 1 cup of minced fresh ginger and 40 grams (1.5 ounces) of light muscovado sugar in a large glass bowl. Pour 3 cups of boiling water over the mixture. Stir, cover, and let it sit for 90 minutes. Add 22.5ml (¾oz) of lime juice, then strain the liquid, pressing the ginger to maximize juice extraction. Bottle the syrup and keep it refrigerated. It should be used within 24 hours.

Created by Jim Meehan