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 | 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 |
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:
238 calories
Alcohol content:
- 1.4 standard drinks
- 15.09% alc./vol. (30.18° proof)
- 19.2 grams of pure alcohol
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