Created by: Rakshit Khurana, Beverage Training Manager, MMI Bar Academy, Dubai, United Arab Emirates.
- 2 ounces Montelobos mezcal
- 1 ounce blueberry-ginger shrub (see recipe page 00)
- 3 ounces Fever-Tree ginger beer
- Pour ingredients in a copper mug, over ice.
- Garnish with a wedge of lime.
- 3 ounces pureed blueberries, with pulp
- 1 cup white sugar
- 1 ounce fresh squeezed ginger juice
- 1 3/4 ounces apple cider vinegar
Mix all ingredients, seal, and sous vide at 60 degrees Celsius (140 degrees Fahrenheit) for 45 minutes. Filter through a cheesecloth and make sure to squeeze the blueberry pulp to extract maximum juice before discarding the pulp.
The Aztec Mule was inspired by the long-standing traditional American drink, the Switchel, which originated in the Caribbean in the 17th century, and served as a cooling drink in the sweltering heat. A Switchel is traditionally made with ginger, sweetener, apple cider vinegar and lengthened with water. I needed something potent in taste to match the power of ginger in the mule, so I chose mezcal. The choice of spirit was also inspired by the rising popularity of mezcal, which is why I called it the Aztec Mule. Finally, I chose to use Fever-Tree ginger beer, because of its all natural ingredients, and because one of the locations where they source their ginger is Kochi, in India, which is my home country and has a special place in my heart.