Mezcal Mule

Jim Meehan’s Mezcal Mule. Doron Gild/Ten Speed Press photo

INGREDIENTS:
3 cucumber slices (plus 1 for garnish)
0.5 oz (15 mL) agave syrup
1.5 oz (45 mL) mezcal, preferably Del Maguey Vida
1 oz (30 mL) ginger beer
0.75 oz (22 mL) lime juice
0.75 oz (22 mL) passion fruit purée
Garnish: Candied ginger, pinch of ground chili

METHOD:
In a cocktail shaker, muddle the cucumber slices and agave syrup, then add the remaining ingredients. Shake with ice, then fine-strain into a chilled rocks glass filled with ice. Garnish with the candied ginger skewered to the cucumber slice, and a pinch of ground chili.

—Recipe reprinted with permission from Meehan’s Bartender Manual by Jim Meehan, © 2017 by Mixography Inc. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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