History & Heritage
“The Mezcal Mule emerged organically during the craft cocktail renaissance of the early 2000s as bartenders began substituting mezcal for vodka in the classic Moscow Mule. Jim Meehan's influential 2009 recipe at PDT elevated the drink with cucumber, passion fruit, and agave nectar, but the simpler three-ingredient version became the standard. The cocktail played a crucial role in introducing mezcal to American palates and showcasing how the smoky spirit could transform familiar templates into complex, contemplative drinks.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Fill a copper mug or highball glass to the top with fresh, cold ice cubes
Pour the mezcal and freshly squeezed lime juice over the ice
Top with ginger beer, pouring gently to preserve carbonation
Briefly and gently stir with a bar spoon to combine without agitating bubbles
Garnish with a fresh lime wedge and optional mint sprig
Glassware
Traditional copper mug (preferred) or highball glass
Garnish
Fresh lime wedge
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Master's Tips
Professional insights to elevate your craft
Use a copper mug for optimal temperature retention and thermal experience
Choose a high-quality, spicy ginger beer like Fever-Tree or Q Mixers
Express lime oils over the drink before adding the wedge for extra aroma
Use Espadín mezcal for balance—avoid overly smoky or aggressive expressions
Build in glass and stir gently to preserve ginger beer's effervescence
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Mezcal Mule.
Split Base Mule
Combines mezcal and tequila (1:1 or 1:2 ratio) to temper smokiness and add tequila's bright, peppery notes.
Changes
Sweetened Mezcal Mule
Add agave nectar for balance, especially with tart limes or dry ginger beer.
Changes
Spicy Mezcal Mule
Muddle jalapeño or serrano pepper slices for fiery heat that complements the smoke.
Changes
Jim Meehan's PDT Mezcal Mule
The influential original with muddled cucumber, passion fruit purée, and agave nectar, shaken before topping.
Changes
Mexican Mule
Uses tequila blanco instead of mezcal for a brighter, more agave-forward profile without pronounced smokiness.
Changes
Prickly Pear Mezcal Mule
Incorporates prickly pear syrup for vibrant color and sweet, fruity complexity.
Changes
Grapefruit Mezcal Mule
Substitutes or adds grapefruit juice for tart, slightly bitter edge that pairs beautifully with smokiness.
Changes
Oaxacan Mule
Traditional name emphasizing the mezcal's geographic origin, identical recipe highlighting terroir.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Dark and Stormy
Trademark Bermudan highball of Gosling's Black Seal rum over fiery ginger beer with a squeeze of lime.
Dark ‘n’ Stormier
A bolder take on the Bermuda classic—extra dark rum with spicy ginger beer and fresh lime over ice.
Kentucky Mule
Bourbon buck—bourbon, lime, and spicy ginger beer over ice in a frosty copper mug.