Mezcal Mule
Ingredients
- Mezcal, the PDT recipe uses Sombra45 ml
- , house-made still ginger infusion; different from commercial ginger beer30 ml
- Fresh lime juice, freshly squeezed lime22.5 ml
- Passion fruit purée, smooth, seedless and undiluted; the source uses Boiron22.5 ml
- Agave nectar15 ml
- Cucumber3 slices
- Ice
Garnish
One cucumber slice, a piece of candied ginger and a pinch of chili powder
Flavor
Sweet, Citrusy, Refreshing
Method
- Gently muddle the three cucumber slices with the agave nectar in a shaker.
- Add the mezcal, PDT’s still ginger beer, lime juice and passion fruit purée.
- Fill with ice and shake until well chilled.
- Strain into a chilled rocks glass filled with fresh ice.
- Garnish with a cucumber slice, a piece of candied ginger and a light dusting of chili powder.
About
Mezcal meets passion fruit, cucumber and ginger. Lime brings acidity, agave rounds it out and a pinch of chili adds a final kick. Made with PDT’s still ginger infusion.
Created by Jim Meehan, at PDT
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