Tijuana Hot Mule Recipe

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Tijuana Hot Mule Recipe

Crafted by: Daniel Fast, Founder of BARchitecture, Las Vegas, NV.

Recipe:

  • 1 1/2 ounces Don Julio Blanco tequila
  • 1/2 ounce Monin habanero lime syrup
  • 1/2 ounce fresh lime juice
  • 2 pieces dried Chile de árbol, one for muddling, one for garnish
  • Gosling’s ginger beer
  • Ground cinnamon, for garnish

Directions:

  • Muddle one piece of dried Chile de árbol in shaker tin.
  • Add the rest of ingredients, except the ginger beer.
  • Double strain over fresh ice, then top with Gosling’s ginger beer.
  • Garnish with remaining piece of dried Chile de Arbol, and a dusting of cinnamon.

Inspiration:

This cocktail’s inspiration came from a desire to take the road less traveled. I like to challenge my skill set and always push myself to try new things — I prefer innovation to repetition. The spicy notes of the chile, ginger and cinnamon blend perfectly for a well-balanced cocktail.

Daniel Fast

Daniel Fast

Daniel Fast has been working in the hospitality industry for nearly two decades, the later half spent in Las Vegas. He is the founder of BARchitecture, a bar and nightlife consulting group. His drinks have been featured on a variety of menus both on and off the Las Vegas strip, including Hyde nightclub at the Bellagio. His concept of what he likes to call "functional mixology" has proven very successful — crafting complex flavors with approachable techniques.