Try this smoky variation of the gingery refresher, the Moscow Mule, by Jim Meehan of New York City’s PDT.
- 3 cucumber slices
- 3/4 ounce lime juice, freshly squeezed
- 1 1/2 ounces Sombra mezcal
- 3/4 ounce Boiron passion fruit purée
- 1/2 ounce agave nectar
- ginger beer, to top
- Garnish: cucumber slice
- Garnish: candied ginger
- Garnish: chile powder
Add the lime juice and cucumber slices to a shaker and muddle.
Add the rest of the ingredients except the ginger beer, add ice and shake.
Stain into a rocks glass filled with ice.
Top with the ginger beer
Garnish with a cucumber slice and a piece of candied ginger, and top with a pinch of ground chile.