Summer is the easiest season to shake up your cocktail repertoire. Herbs sprout plentifully on your windowsill, ready to be trimmed into your cup, and a wedge of bright citrus or other fresh produce can liven up the standard pre-dinner drink.
We wanted to add a twist to the classic Moscow Mule, while collaborating with Morris Kitchen, a Brooklyn-based maker of small batch cocktail mixers. Morris Kitchen friend and mixologist Kiki D. suggested a smokier version by swapping vodka with Mezcal. “I was fascinated with Mezcal from the first time I tried it a few years ago,” she explains. “I love that many Mezcal companies empower local villages to be a part of the process, such as determining the curation of the agave plants and how long to grow them to play with different flavors. One type of Mezcal called Pechuga, is meant for celebrating. Once you open it, you can’t – shouldn’t! – close it, so the entire village, or a group of thirsty friends, has to help you drink the whole thing.” Fortunately, summer days stretch longer into the night…
The Mezcal Mule
makes one cocktail
1 ½ oz Mezcal (such as Fidencio)
1 oz Mule Mixer
½ oz fresh lime juice
½ oz fresh pineapple juice
1 pineapple wedge, to garnish
pinch of chili salt
Before you add your ingredients to the shaker, fill your glass—highball or rocks, ideally with a wide mouth—with ice. Then, measure out and add all the liquid ingredients, and shake for 20 to 30 seconds. Remove the shaker top and pour the mix through the shaker filter, or use a Hawthorne strainer. Top the glass with a splash or two of soda water.
For the garnish, cut a large wedge of fresh pineapple and sprinkle with chili salt. Slice the wedge down the middle roughly halfway and slip over the glass rim. (Leave the skin on the pineapple for easier handling when you want to take a bite.) Enjoy!
Check out our Bar Category to perfect your summer bartending skills.