Oaxaca Muletail Recipe

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By: Stella Snyder, Bartender, Cardinal Spirits, Bloomington, Indiana.

Recipe:

1 1/2 ounces Montelobos mezcal
3/4 ounce fresh lime juice
1/2 ounce Liber & Co. pineapple gum syrup
2-3 dashes The Bitter Housewife lime coriander bitters
Top with East Imperial Thai dry ginger ale

Directions:

Blend mezcal, lime, and pineapple gum syrup in a copper mule mug.
Top with ginger ale and
bitters, and then stir briefly to mix ingredients.

Garnish:

A three pineapple leaf fan.

Inspiration:

My sister’s amazing fruit salad, which contains pineapple, among other fruits, plus cilantro and ginger.

Stella Snyder

Stella Snyder has bartended for 12 years in the Midwest, recently for the esteemeda Wellmann’s Brands in Cincinnati, Ohio, and now for Cardinal Spirits, the craft distillery in Bloomington, In-diana. Aside from bartending, she holds a Master’s degree in biology and she teaches yoga ther-apy to cancer patients in Indianapolis hospitals. Mixing craft cocktails has become one of her passions, and Stella enjoys applying Ayurvedic seasonal food guidelines to her cocktails’ ingredients, to help create balance. She loves bourbon and mescal, and any cocktail with an in-teresting story behind it.