Mezcal Mule
A gingery, refreshing and smoky drink, this recipe for the Mezcal Mule is adapted from Jim Meehan’s PDT Cocktail Book.
- 45 ml mezcal
- 30 ml ginger soda
- 20 ml lime juice
- 20 ml passionfruit juice
- 15 ml agave syrup
- 4 slice cucumber (reserve one for garnish)
- Lightly muddle together the agave syrup and 3 slices of cucumber.
- Add remaining ingredients, shake with ice.
- Strain over ice into an Old Fashioned glass, garnish with cucumber slice and candied ginger.
This recipe is adapted from a 2009 recipe in Jim Meehan’s PDT Cocktail Book.
Here’s one way to brighten up any day: take mezcal, add some fruit and a muy picante ginger soda, and apply liberally.
We love mezcal, and its smoky flavour profile is perfect in this drink, which is a recipe we’ve cribbed from New York bar PDT (which, incidentally, has just opened an outpost in Hong Kong).
It comes from the excellent tome, The PDT Cocktail Book, which is a great reference to turn to when you’re in need of an agave-centric cocktail recipe. Given that tequila and particularly, mezcal, rarely appear in cocktail books published before Prohibition ended in 1933, you need access to the great cocktail books of the modern age — and this book is one.
Oh, and you can use a store-bought ginger soda for this recipe, but we reckon you ought to try the one simple ginger soda recipe you’ll ever need.