“The Mezcal Mule is designed to hit every note—sweet, tart, floral, hot, smoky,” writes Ron Cooper in his new book, Finding Mezcal: A Journey into the Liquid Soul of Mexico. (It’s part of our June reading list). “It best achieves this with the floral, fruity, and spiced Vida Single Village Mezcal.” Use his recommendation or your favorite mezcal.
Drinks
Mezcal Mule
Passionfruit for sweet, chile for heat, and mezcal for the X factor
photo: Kelly Puleio
Ingredients
-
3 cucumber slices (plus 1 for garnish)
½ oz. agave nectar
1½ oz. mezcal (Cooper recommends Del Maguey Vida Single Village Mezcal)
1 oz. ginger beer
¾ oz. freshly squeezed lime juice
¾ oz. passion fruit puree (Cooper recommends Boiron brand)
1 piece candied ginger, for garnish
1 pinch ground chile, for garnish
Preparation
Muddle the 3 cucumber slices and agave nectar in a cocktail shaker, and then add all the remaining ingredients, except the garnishes.
Shake with ice, then fine-strain into a chilled rocks glass over ice.
Garnish with a piece of candied ginger and a slice of cucumber on a toothpick and a pinch of ground chile.
Recipe excerpted with permission from Finding Mezcal: A Journey into the Liquid Soul of Mexico, by Ron Cooper
Related Stories:
Drinks
Fruit Tea Punch
Make your own version of the refreshing Nashville original
Drinks
Mezcal Mule
Passionfruit for sweet, chile for heat, and mezcal for the X factor
Food & Drink
Grilled Peach Toast with Pimento Cheese
Chef Todd Richards blends two Southern classics for a sweet and savory treat
Trending Stories:
Arts & Culture
G&G’s Father’s Day Gift Guide
Eighteen ways to celebrate Southern dads
Travel
Meghan Markle’s Southern Rescue Dog
An abandoned Kentucky beagle ends up among royalty. Plus: Hunt Country tours, summertime drinks, and more
ANNOUNCING
G&G’s Whole Hog Podcast
Listen to the brand new podcast from the editors and tastemakers of Garden & Gun