Today’s Cocktail of the Week: The Mezcal Mule
A spin-off of the resurgent ‘Moscow Mule’, the Mezcal Mule has become one of the more popular contemporary cocktails in the U.S. Picking up steam in the late 2000’s, the younger Mule has garnered an enormous following. Elite bartenders all over the east and west coasts were going nuts for this stuff, even though it was supposed to be treacherously difficult to mix.
Mezcal comes in a few different varieties, like tequila – the “joven” variety is unaged and has a very strong agave flavor. Other varieties include reposado, which is aged up to a year in oak barrels, anejo, which is aged between one and three years, and super anejo, which is aged more than three years. Aged mezcals, like aged tequilas, are more mellow and have a bit of an oaky flavor.
It’s a misconception that mezcal is “the one with the worm” – according to wikipedia, this began as a marketing gimmick in the 1940s. (The “worm” is actually the larvae of a moth that lives on the agave. Um…ew.) These days if you see a worm in the bottle it means it’s probably not very good mezcal. The wikipedia article also says this: “Despite the similar name, mezcal does not contain mescaline or other psychedelic substances”. Bummer.
Glass: Copper mug or rocks glass
- 2 ounces mezcal
- ½ ounce fresh-squeezed lime juice
- 1½ ounces ginger syrup
- 3 ounces soda water (or use 4 ounces of ginger ale in place of the syrup + soda water)
- Fill your glass with ice, add the mezcal, lime juice, ginger syrup, and soda water (or ginger ale). Stir until cold. Garnish with mint if using. Serve.