By: Rob Mariani, Bartender, Alley Twenty Six, Durham, North Carolina.
- 1 1/2 ounces Montelobos mezcal
- 1/2 ounce Ancho Reyes chile liqueur
- 1 ounce housemade ginger syrup (1:1:1 ratio, see recipe below/page 00)
- 1/2 ounce fresh lime juice
- Splash of soda water
- Add crushed ice to copper mug.
- Add a splash of soda.
- Then add the ginger syrup, lime juice and liquors.
- Garnish with candied ginger and a lime twist — hang the candied ginger in the rim of the mule mug, and drape the lime twist across the top of the drink, with one end on the ginger.
“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!
Ginger Syrup Recipe:
Equal parts (by volume) ginger, sugar and water. Combine sugar and water and bring to a boil. Add chopped ginger and return to boil. Then low simmer, uncovered, for 20 min. Strain out the ginger, bottle and refrigerate.