Mezcal Mule

Difford's Guide
Discerning Drinkers (6 ratings)

Serve in a

Collins glass

Photographed in an

Urban Bar Freddo Highball

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 Clásico mezcal
3/4 fl oz Ginger liqueur
3/4 fl oz Lime juice (freshly squeezed)
3/4 fl oz Passion fruit purée
1/2 fl oz Agave syrup
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Read about cocktail measures and measuring.

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Difford’s Guide to Cocktails Book 17th Edition

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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.

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 17th Edition image

Difford’s Guide to Cocktails Book 17th Edition

Perhaps the world's biggest cocktail book! Certainly, our biggest yet, 624 pages, 6cm (2.3inch) thick and weighing 2.25kg (5lb). Our Seventeenth Edition

Buy it here
Easy Jigger image

Easy Jigger

The Easy Jigger® is a measure designed for use when making cocktails, primarily in the home but also by professional bartenders. It has a unique design

Buy it here
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