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.
