Cocktail & Other Recipes By Spirit Tequila & Mezcal Cocktails

Dead Sea Mule

bright-red Dead Sea Mule cocktail in a Collins glass, garnished with a mint sprig and candied ginger on a skewer / Tim Nusog

Bartenders have proven that there’s more than one way to make a Mule. The Moscow Mule, with vodka, ginger beer and lime is the most common version of the cocktail, while other iterations feature mezcal, bourbon and gin. This particular riff takes the classic recipe in a different direction, with mezcal and grenadine.

“I wanted to do a simple variation on a Moscow Mule that featured one of the ingredients common in the Levant,” says Los Angeles bartender Michael Nemcik, referring to the Eastern Mediterranean region that encompasses Israel, Jordan, Lebanon, Palestine and Syria.

To do so, he makes his own pomegranate grenadine, eschewing any rosewater or orange blossom water, which are common additions but ones he says don’t play well in the drink. Instead, Nemcik uses a smaller amount of sugar to retain the tartness of the pomegranate juice. It’s all balanced by savory mezcal, fresh lemon juice and the sweeter, more ginger-forward profile of Fever-Tree ginger beer. Top with a mint sprig and candied ginger for a fragrant bouquet with each sip.


  • 2 ounces mezcal

  • 3/4 ounce lime juice, freshly squeezed

  • 1 ounce grenadine*

  • 5 ounces Fever-Tree ginger beer, to top

  • Garnish: mint sprig

  • Garnish: candied ginger


  1. Fill a Collins glass with ice, then add the mezcal, lime juice and grenadine.

  2. Top with the ginger beer and stir briefly and gently to combine.

  3. Garnish with the mint sprig and 2 skewered pieces of candied ginger.

*Grenadine: In a pot over medium heat, combine pomegranate juice and cane sugar in a 3:2 ratio by weight, heating to almost boiling (do not allow to boil). Remove from the heat when the sugar has dissolved and allow the syrup to cool. The syrup will keep, refrigerated, for up to 3 weeks.

Recipe Variations

Moscow Mule: The traditional cocktail made with vodka, ginger beer and lime.

Mezcal Mule: Jim Meehan’s recipe features mezcal, passion fruit and cucumbers.

Kentucky Mule: Sub bourbon for vodka.

London Mule: Sub gin for vodka.

Gin-Gin Mule: Created at NYC bar, Pegu Club, this modern classic includes gin, homemade ginger beer and mint.