Mezcal Mule

Justin Taylor’s Mezcal Mule. Dan Toulgoet photo

• 2 oz mezcal
• 0.25 oz jalapeño and pear syrup (see note)
• 0.5 oz fresh squeezed lime juice
• 4 oz ginger beer, preferably Dickie’s

Build ingredients over crushed ice in a mason jar. If you like, garnish with a preserved pear in jalapeño syrup (see note) and a re-usable straw. Serves 1.

NOTE: To make the jalapeño and pear syrup, cube and core 3 pears, then place in a pot and mash lightly. Add: 1 jalapeño pepper sliced into coins, 1 oz lemon juice, 1 cup granulated sugar and 2 cups water. Bring to a boil, then reduce heat and simmer for 10 minutes. Cool, strain, bottle and keep refrigerated until ready to use.


Jalapeño Pears in Syrup

• 15 pears, any variety
• 5 jalapeño peppers, seeded and slice crosswise
• 4 cups cold water
• ¼ cup lemon juice
• 2 cups sugar

Place three 1L mason jars and lids in a large pot with canning rack, cover with water and bring to a boil. While waiting for water to boil peel, halve and core the pears. (Use a melon baller to create a nice round shape.) To keep the pears from browning, place them in a bowl of lemon water (4 cups water to ¼ cup lemon juice).

In a medium saucepan, combine water, lemon juice and sugar. Bring to a boil and cook until sugar has completely dissolved.

Remove jars from boiling water. Remove pears from lemon water and place in the jars. Add the jalapeños. Cover with the syrup, leaving 1 inch of space at the top.

Remove any air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth. Centre the snap lids on the jars and screw the rings down until finger tight. Place the jars back in the canning pot, making sure they are covered by at least 1 inch of water. cover. Bring water back up to a boil, then process for 15 minutes.

Remove the jars from the water and cool. If the snap lids “pop,” you know you’ve created a proper seal; if they don’t, refrigerate and eat the pears within a week.

—by Justin Taylor

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