Jalapeño Mezcal Mule

“That sounds interesting. I’ll try it.” This is how people get hooked on this spicy cocktail. It’s hot, but the finish is soothing, which makes you want another sip.
By / Photography By David Johnson | June 01, 2013

Preparation

Simple Syrup

Bring 2 cups of water to a boil. Add 2 cups of sugar. Stir until sugar is dissolved. Remove from heat and cool thoroughly before using. Store leftover syrup in the refrigerator.

Instructions

Muddle jalapeño ring and syrup.

Add mezcal and lime juice.

Shake.

Strain into a Collins glass over fresh ice.

Top with ginger beer and Habanero Shrub.

Garnish with some thin slices of jalapeño.

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Ingredients

  • 1 jalapeño ring (about a half inch in height, or cut to taste)
  • ½ ounce simple syrup (see recipe below)
  • 2 ounces mezcal (I like Sombra Mezcal)
  • ½ ounce fresh lime juice
  • 4–6 ounces Barritt’s Ginger Beer
  • 3 drops Bittermens Hellfire Habanero Shrub
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