Mezcal Mule

Difford's Guide
User Rating (1 rating)

Serve in a

Collins glass

Garnish:

Skewered candied ginger and dust with chili flakes

How to make:

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

4 slice Cucumber (fresh)
1 1/2 fl oz Del Maguey VIDA mezcal
3/4 fl oz Barrow's Intense Ginger Liqueur
3/4 fl oz Lime juice (freshly squeezed)
3/4 fl oz Passion fruit puree
1/2 fl oz Agave syrup
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Read about cocktail measures and measuring.

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Review:

Sans ginger beer but this mule packs plenty of ginger kick. A sunshine cocktail.

History:

Adapted from a recipe created in 2008 by Jim Meehan at PDT in New York City, USA. Jim's original recipe calls for 30ml (1oz) Ginger Wort syrup in place of liqueur.

To make Ginger Wort syrup
Pour 3 cups of boiling water into a large glass bowl containing 1 cup minced fresh ginger and 40 grams (1.5 ounces) light muscovado sugar. Stir to combine, cover and leave to stand for 90 minutes. Stir in 22.5ml (¾oz) lime juice and then strain, pressing the ginger to extract its juices, bottle and refrigerate. Use within 24 hours.

Nutrition:

One serving of Mezcal Mule contains 238 calories.

Alcohol content:

  • 1.4 standard drinks
  • 15.09% alc./vol. (30.18° proof)
  • 19.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Difford’s Guide to Cocktails Book 16th Edition image

Difford’s Guide to Cocktails Book 16th Edition

!!!!!!!! Before you buy this 16th edition we want to make you aware that the very slightly more expensive updated NEW Seventeenth Edition now available

Buy it here
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