Mezcal Mule
Passion fruit is common in Mexico, and has a heady aroma reminiscent of the natural, open-vat fermentation of many mezcals. Cucumber, also common there, reinforces the vegetal character of the spirit, while the lime and ginger add acidity and earthiness, respectively. A pinch of Mexican chile, which is commonly added to slices of jicama and oranges, served as snacks in mezcalerias, adds heat and more earth. - Jim Meehan
Equipment
- Cocktail Shaker
Ingredients
For the Mule
- 3 cucumber slices, plus 1 for garnish
- 1/2 ounce agave syrup (1:1 agave nectar to water)
- 1 1/2 ounces Del Maguey Vida mezcal
- 1 ounce Ginger Wort (recipe follows)
- 3/4 ounce freshly squeezed lime juice
- 3/4 ounce Boiron passion fruit puree
- Candied ginger for garnish
- Ground chile for garnish
For the Ginger Wort (makes about 3 cups)
- 3 cups water
- 8 ounces minced ginger
- 1 1/2 ounces light brown sugar
- 3/4 ounces freshly squeezed lime juice
Instructions
Make the Mule
- Muddle the 3 cucumber slices and agave syrup in the bottom of a mixing glass, then add the remaining ingredients, except the garnishes. Shake with ice and then fine strain into a chilled double old-fashioned glass filled with ice. Garnish with the piece of candied ginger joined to a slice of cucumber on a pick and add a sprinkle of ground chile (a salt shaker works well for this).
To Make Ginger Wort
- In a small saucepan over medium heat, bring the water to a boil, pour into a nonreactive container, and add the ginger and brown sugar. Cover and set aside for 1 1/2 hours. Strain through a chinois into a pitcher or bowl, pressing the ginger to extract as much liquid as possible. Stir in the lime juice. Transfer to a bottle or jar, cover, and refrigerate for up to 1 week.
Notes
Reprinted with permission from Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Lizzie Munro © 2021