We’ve never met a mule we didn’t like, at least as far as cocktails go – but this smoky mezcal version from PDT’s Jim Meehan has been in heavy rotation in the Cocktail Party labs.
Meehan’s a genius when it comes to flavors, and the Mezcal Mule is no exception. Mezcal is a perfect mate for spicy ginger beer, and we’ve had equally good outcomes with aged and unaged mezcals.
Meehan serves his garnished with a slice of cucumber, a piece of candied ginger and – most importantly – a dusting of dried chile powder. The chile powder adds a lovely bit of color, brings out the spice in the ginger, and tames the sweetness from the passion fruit puree and the agave nectar.
- 3 slices Cucumber
- ½ part Agave nectar
- 1½ parts Mezcal
- ¾ part Lime juice
- ¾ part Passion fruit puree
- 1 part Ginger beer
- 1 pinch Dried chile powder
Muddle the cucumber and agave syrup in a shaker. Add the other ingredients (except ginger beer and chile powder) and ice and shake well. Double-strain into an ice-filled short glass and top with ginger beer. Garnish with cucumber, candied ginger, and a pinch of chile powder.
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- Mezcal Mule at PUNCH magazine
- The PDT Cocktail Book by Jim Meehan