Last week’s Mezcal Paloma inspired a flurry of mezcal-based cocktail submissions, though I have to admit we reached first for this Mezcal Mule from Eddy in Albuquerque who wrote –
…my wife and I have grown to favor the smokey depth of mezcal over tequila since moving out here about ten years ago. One of our favorite eateries featured these a few years back and they’ve been on our short list ever since.
Infusing the mezcal is a piece of cake; we just drop a split jalapeno (1 per cup of mezcal) into a glass container with the mezcal and let it sit for four hours or so, which presents with good jalapeno flavors but not a lot of heat. Go 8 hours and it’s pretty spicy, and after 36 hours, pending how hot your peppers really were, it can get damned hot.
And for some reason the agave nectar just plays well here, much better than simple syrup; just don’t over do it…
Thanks Eddy and signifiant other, we have a batch infusing right now. Hot damn.
1 cup jalapeno infused mezcal
1/4 fresh squeezed lime juice
2 cups good ginger beer + more for topping
Agave nectar (optional)Garnish: Lime wedges, sliced jalapenos, blueberries or gooseberries
Note: Recipe as written serves 4
Into the mixing pitcher go the infused mezcal, the fresh squeezed lime juice, 2 cups of good ginger beer, and a bit of agave nectar (Eddy said to start with 2 tbsp and go from there according to your taste).
Round up 4 copper mule mugs, fill with ice, and divide the pitcher contents among the four.
Top each with more ginger beer, garnish with at least a lime wedge, though the slice jalapenos and berries are a great touch. Some even just a tiny sprinkle of salt as well.
Enjoy.
