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Mezcal Mule


1.5 oz
A distilled Mexican beverage made from any type of agave plant. The word mezcal comes from mexcalli or 'oven-cooked agave,' referring to the roasting of the agave plant before distillation, giving mezcal its signature smoky flavor.
1 oz
A carbonated soft drink flavoured with ginger. A 'dry' variety is sold with the addition of mint.
0.75 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.75 oz
A concentrated fruit syrup made from the pulp or 'juice' of passion fruits. You can make it by combining equal parts (by mass) pasison fruit purée to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
0.5 oz
A syrup made from the agave tequilana and agave salmiana. It is composed mainly of fructose, which hits the tongue fast and fades. To make an agave syrup that substitutes for simple, for every 100g agave mix 50g water, that will be a 2:1 dilution ratio.
3 slice
A refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.
1 piece
A crystallized sweetened candy made from ginger. You can make it yourself; Google it!
1 slice
A refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.

Muddle the cucumber slices and agave syrup then add the rest of the ingredients. Shake with ice and fine strain into a chilled glass with ice. Garnish with candied ginger picked to a cucumber slice. #muddle #shake #ontherocks


Created by Jim Meehan for Sombra mezcal founder Richard Betts in 2008. Jim says “this drink is a high wire act with little room for substitutions.”


Smoky
Fresh
Meehan’s Bartender Manual
avg. 4.0 (17)
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