A twist on the popular classic Moscow Mule, the Mezcal Mule boasts fruity, tart and smoky flavours in every sip.
It is quite likely that you’ve enjoyed a refreshing Moscow Mule at some point in your life. A combination of vodka, lime and ginger beer, served in the classic copper cup, garnished with sprigs of fresh mint. It’s an easy drink to play around with, experiment with new flavours and ingredients. Some popular iterations include the Gin-Gin Mule (Audrey Saunders), Kentucky Mule and the London Mule.
The Mezcal Mule was created by Jim Meehan of PDT in New York City. The Mezcal replaces the vodka, and the drink features a few extra additions in the form of cucumber and passionfruit puree. This cocktail is tart and refreshing – you’re likely to order or make more than one.
If you’re unfamiliar with mezcal, here’s a simplified explanation. Mezcal is a spirit made from agave. A bit like the cousin of tequila, some would say, but rather than using blue agave exclusively, mezcal can be made from a wider variety of agave species. Considering this, all tequila is mezcal, but not all mezcal is tequila. The outer leaves of the plant are cut away, revealling the core, or piña, which is roasted in a large pit, usually in the ground for about 3-5 days. It is this slow cooking method that gives mezcal it’s lovely, subtle smokiness.
Mezcal has gained a bit more traction in Australia over the past year or so and you can find many options on the shelves at your local bottle shop. If you’re not a fan of tequila, I still encourage you to give mezcal a go. It’s quite a bit different, and the smoky notes really add something to cocktails and mixed drinks.
Watch the video here. If you make this one, don’t forget to tag me on TikTok or Instagram!
Mezcal Mule
Ingredients
- 3 slices cucumber
- 15 mL agave nectar
- 45 mL mezcal
- 22.5 mL lime juice
- 22.5 mL passionfruit puree
- Ginger beer to top
- Garnish: cucumber slice crystallised ginger and chilli powder
Instructions
- Add cucumber slices and agave nectar to the base of a cocktail shaker and muddle.
- Add the mezcal, lime juice and passionfruit puree. Add ice and shake to chill.
- Strain into a rocks glass filled with ice. Top with ginger beer.
- Garnish with cucumber slice and crystallised ginger on a cocktail pick. Sprinkle with chilli powder.
Looking for more drinks? Try the Irish Maid or Picante de la Casa.
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