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Mezcal Mule drink recipe: how to make a legendary and smoky Moscow Mule twist

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Ingredients

Adjust Servings:
4,5 cl of mezcal
12 cl of ginger beer
0,5 cl of lime juice
0,5 cl of passion fruit puree
4 cucumber slices
4 leaves of mint

Nutritional information

205
calories

Mezcal Mule drink recipe: how to make a legendary and smoky Moscow Mule twist

  • 5 minutes
  • Serves 1
  • Easy

Ingredients

Directions

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Of all the twists of the Moscow Mule, the Mezcal Mule cocktail is one of the most intriguing.

But why, what’s so special about it?

Replacing vodka with mezcal is a significant change indeed. Vodka has a rough but not very incisive flavor, has no aromatic depth, tends to lunar and absolute neutrality, while mezcal is a kaleidoscope of fruity, aromatic and smoked flavors.

The most attentive will object that this Mezcal Mule is none other than El Burro, the Moscow with tequila, but once again the answer is no. There is an abyss between tequila and mezcal, not the Mariana trench, but the difference is clear. Especially nowadays that tequila has become prey to large multinationals and whose production is increasingly “industrial”. Mezcal is still a familiar matter, a handmade product made with the heart, in small batches, with agaves cooked in home ovens and not in an autoclave. So never forget this cocktail, which is not only a Mexican variation but a real masterpiece among Mezcal-based drinks.

Ingredients and doses for making Mezcal Mule

  • 4.5 cl of mezcal
  • 12 cl of ginger beer
  • 0.5 cl of lime or orange juice
  • 0,5 cl of passion fruit puree
  • 4 cucumber slices
  • slice of orange and mint, optional

How to make the Mezcal Mule cocktail

You can serve it both in the classic copper mug and in old-fashioned glasses. Squeeze the lime or half an orange, strain the juice and pour it in a glass filled with ice. Add the mezcal, then fill with ginger beer and decorate with a mint sprig and an orange or lime wedge.

The orange juice is amazing, slightly rounder than the lime and therefore suitable for enhancing the note of tropical fruit and smake of the mezcal.

Suggested food pairings

Parmigiana ravioli, spaghetti with clams, chicken tikka masala, Chicken Cacciatore, Vitello Tonnato, truffle risotto, pasta alla carbonara, paella mixta.

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