The Mezcal Mule Recipe by Sirmixologist

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Created by: Sirmixologist

Recipe:

2 ounces mezcal

3/4 ounce lemon and lime juice mix

1/4 ounce cucumber

1/4 ounce kiwi fruit

1 sprig of sage

1 slice jalapeño

1 piece candied ginger, for garnish

Freshly cracked black pepper, for garnish

Ginger syrup soda

Directions:

Muddle the sage, jalapeño, kiwi and cucumber in a shaker with lemon and lime juice. Pour in mezcal and ice. Shake well with ice in the shaker tin, then strain over ice into the mule mug. Pour ginger syrup soda on top, and garnish with skewered ginger and sage. Flake freshly cracked black pepper on top, and singe the sage with a match.

Inspiration:

This spin on the Moscow is catered to new enthusiasts of mezcal and traditionalists who love a bold scotch cocktail. If you can imagine a Penicillin (a cocktail that blends scotch, honey ginger syrup and fresh lemon juice) with personality and a lava pit for a playground. This tropical concoction offers up a little taste of Mexico’s pride, California’s love and Hawaii’s freedom.

Sirmixologist

Sirmixologist originally hails from Los Angeles, but his interest in mixology began while he was studying undergrad at the University of Colorado at Boulder. He then moved to New York City, and began working in the trading side of the finance business. After two years in New York, he started playing around with mixology at home. Three years into “just playing around at home” he joined a cocktail catering group and began constructing programs for events. Soon, he ended up working with world renowned chef Jean-Georges Vongerichten at The Mercer Kitchen. From there, he began working with top chefs such as Roy Choi and Jeremy Spector on collaborations. He also began developing his own brand, and marketing a new way to deliver fresh and organic classic and craft cocktails. Since then, he has been consulting in bar and restaurant development, cocktail programs, hosting cocktail events and distributing his own batched mix juices for cocktails.