Mezcal Mule

from PDT

  • 1.5 oz. Sombra Mezcal
  • 1 oz. House Ginger Beer
  • .75 oz. Lime Juice
  • .75 oz. Boiron Passion Fruit Purée
  • .5 oz. Agave Syrup
  • 3 slices of Cucumber
  • 1 slice of Cucumber (Garnish)

Add the agave syrup and cucumber slices to a mixing glass and muddle. Add everything else, then shake with ice and strain into a chilled rocks glass filled with ice. Garnish with a piece of candied ginger, a slice of cucumber, and a pinch of ground chili.

Passion fruit and cucumber brighten this earthy mule spiced with native Mexican chili. —Jim Meehan, Winter 2009

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