INGREDIENTS

  • 1 1/2 ounces Montelobos mezcal
  • 1/2 ounce Ancho Reyes chile liqueur
  • 1 ounce housemade ginger syrup
  • 1/2 ounce fresh lime juice
  • Splash of soda water

DIRECTIONS

Add crushed ice to copper mug. Add a splash of soda. Then add the ginger syrup, lime juice and liquors. Swizzle. Garnish with candied ginger and lime twist. Hang candied ginger on rim. Drape twist across top of drink with one end on the ginger.

INSPIRATION

“Cold war kid to southern bartender.” I was born in Tallinn, Estonia. I now live in Durham, North Carolina. Like many people from cold places, I gravitate toward warm places. While living in Los Angeles, I came to love Mexican cuisine – and, of course – agave spirits. Thus, I took this LA-born drink a bit further south. The spice from the ginger and the smoke from the mezcal pair perfectly with the smoky spice from the Ancho Reyes. Watch out — this Mule can kick!
Robert Mariani
Born in Estonia and raised in NYC, Robert Mariani started his bartending career in 2003 while traveling through New Zealand. After honing his cocktail skills at high-end restaurants in Washington D. C., he relocated to North Carolina. Robert has been working at the cocktail bar Alley Twenty Six in Durham and in 2015, he and owner Shannon Healy started the company Behind the Stick Provisions, LLC, making and selling handcrafted tonic syrups and other cocktail ingredients.