Mezcal Mule

Adapted from The PDT Cocktail Book by Jim Meehan

In this take on a mule—a lime and ginger based libation—Jim Meehan, of New York’s PDT, was set on developing a cocktail for Richard Betts of Sombra Mezcal. “When I went about conceiving this drink, I wanted to use a lot of traditional Oaxacan flavors,” says Meehan. “Passion fruit and agave are widely available there, and the vegetal notes of the cucumber, plus the spice of the ginger are both akin to mezcal.” PDT uses a house-made ginger beer to create the spicy lime-laced backdrop for the smoky mezcal and bright fruit notes.

Reprinted with permission from The PDT Cocktail Book © 2011 by Jim Meehan, Sterling Epicure an imprint of Sterling Publishing Co., Inc.


Serving: 1

  • 1 1/2 ounces mezcal (preferably Sombra)
  • 1 ounce ginger beer, PDT's house recipe
  • 3/4 ounce lime juice
  • 3/4 ounce passion fruit purée (preferably Boiron)
  • 1/2 ounce agave nectar
  • 3 slices cucumber

Garnish: 1 slice cucumber, candied ginger and chili powder

  1. Add cucumber slices and agave nectar to a mixing glass and muddle.
  2. Add all other ingredients, add ice and shake until chilled.
  3. Strain over ice into a chilled rocks glass.
  4. Garnish with a slice of cucumber, a piece of candied ginger and dust gently with chili powder.