A mule, but too pretty to hide in a copper mug!
• 1 ½ ounce Dillon’s Vodka
• ¾ ounce Dillon’s Black Currant Liqueur
• ¾ ounce fresh lime juice
• 2 dashes Dillon’s Rhubarb Bitters
• Ginger Beer
• Dehydrated lime wheel, for garnish
Black Currant Mule
Perfect Pears
Fall’s favourite tree fruit makes a great addition to autumnal cocktails
There is a sublime comfort in autumn, as the breezy aroma of fallen leaves wafts away the smoke of our sultry summer. One of my favourite things to do in the fall is to cruise out to the local farmers markets and fill my basket with delicious local fruits and vegetables. As a cocktail maker, I love loading up on things that I can preserve and keep around through what is sure to be another cold, wet and dreary Vancouver winter.
Mezcal Mule
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.