Mezcal Mule

Ingredients

• 8 oz (240 ml) mezcal, preferably Oaxacan joven or espadin (2 oz per serving)
• 16 oz (480 ml) ginger beer, chilled (4 oz per serving)
• 3 oz (90 ml) fresh lime juice (about 4 limes)
• 1 oz (30 ml) agave nectar
• 1 cup crushed ice or large ice cubes
• 4 lime wheels for garnish
• 4 thin slices fresh jalapeño for garnish (optional)
• 4 sprigs fresh mint for garnish (optional)
• Tajín or chili-lime salt for rimming glasses (optional)
• 4 lime wedges for rimming glasses (optional)
• 4 oz sparkling water or non-alcoholic ginger beer for non-alcoholic variation

Instructions

1. If desired, rim each copper mug or rocks glass by running a lime wedge around the edge and dipping it into a small plate of Tajín or chili-lime salt.
2. Fill each copper mug or rocks glass generously with crushed ice or large ice cubes.
3. In a small pitcher or cocktail shaker, combine the mezcal, fresh lime juice, and agave nectar. Stir well until the agave nectar is fully dissolved.
4. Divide the mezcal mixture evenly among the four prepared glasses, pouring approximately 2.75 oz into each glass over the ice.
5. Top each glass with approximately 4 oz of chilled ginger beer, pouring gently along the side of the glass to preserve carbonation.
6. Stir each drink gently just once or twice with a bar spoon to combine without losing fizz.
7. Garnish each glass with a lime wheel, a fresh jalapeño slice, and a sprig of mint if desired.
8. For a non-alcoholic variation, replace the mezcal with 2 oz of a smoky non-alcoholic spirit substitute or simply increase ginger beer and add a dash of smoked paprika syrup for a similar earthy flavor profile.
9. Serve immediately while ice-cold and enjoy responsibly, noting that each serving contains approximately 2 oz of mezcal at roughly 40% ABV.