This spirited take on the classic mule combines a three-to-one blend of blanco and reposado tequila with Cynar 70, which stands up the spicy homemade ginger syrup. “It’s very much a mule at heart,” says Michael Kaufmann. “Nothing from the spirits in it [cuts] the flavors too much, but the Cynar 70 adds a really nice finish that helps the cocktail linger and keep ‘talking’ to you.”
Choke the Mule
Michael Kaufmann | Pittsburgh, Pennsylvania
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Ingredients
Yield: 1
- 1 ounce Cynar 70
- 1/2 ounce Espolòn tequila blend (3:1, blanco:reposado)
- 1/2 ounce elderflower liqueur
- 3/4 ounce fresh lime juice
- 3/4 ounce house ginger syrup (see Editor’s Note)
- soda water (to top)
Directions
- Combine all the ingredients in a cocktail shaker filled with ice, and shake.
- Pour contents into a chilled mule mug.
- Add a splash of soda water.
- If needed, add more ice to make sure the mug is full, then gently stir with a barspoon.
Editor's Note
Ginger Syrup
Combine 1 cup ginger juice (fresh ginger that’s been juiced and allowed to sit overnight, then strained) with 1 cup of sugar in a saucepan, and bring to a simmer. Allow to cool, filter again if needed, and store in a sealable container.