The Moscow Mule is one of the most popular cocktails in the world. Even those who typically don’t order mixed drinks have likely had a Moscow Mule on occasion. The refreshing blend of vodka, ginger beer and lime served in an ice-cold copper mug is too perfect to neglect. But as with many classic cocktails, the Moscow Mule is ripe for experimentation, and over the years the original has spawned countless variations.
The Gin-Gin Mule was created by Audrey Saunders at her New York bar Pegu Club, serving as a gateway gin drink for vodka lovers. The Kentucky Mule subs bourbon for vodka, appealing to fans of brown spirits. And the Mezcal Mule features—you guessed it—mezcal.
Considering how easy it is to swap spirits, it’s unclear when the first mezcal-laced mule was served, but this Mezcal Mule was created by Jim Meehan at PDT, the famed New York speakeasy. Like many cocktails served at PDT, the recipe includes a few flourishes that take this drink beyond a simple substitution.
Vodka, ginger beer and lime lead the way, as you’d expect. From there, Meehan calls on passion fruit purée for its unique mix of tart, tropical sweetness, and muddled cucumber for a fresh, aromatic accent. Cucumber and candied ginger are the garnishes (and potential snacks), while a dusting of chile powder adds a kick to each sip.
The Mezcal Mule colors outside the classic vodka-based mule’s lines but still offers plenty of familiar flavors for fans of the original.
Click Play to See This Mezcal Mule Recipe Come Together
- 3 cucumber slices
- 3/4 ounce lime juice, freshly squeezed
- 1 1/2 ounces Sombra mezcal
- 3/4 ounce Boiron passion fruit puree
- 1/2 ounce agave nectar
- Ginger beer, to top
- Garnish: cucumber slice
- Garnish: candied ginger
- Garnish: chile powder
Add the cucumber slices and lime juice to a shaker and muddle.
Add the mezcal, passion fruit purée and agave nectar to the shaker with ice, and shake until well-chilled.
Strain into a rocks glass over fresh ice.
Top with the ginger beer.
Garnish with a cucumber slice and a piece of candied ginger, and top with a pinch of chile powder.