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.
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.