Uploaded April 2016 | Updated September 2026, 1 week ago
Just to be clear, this not the Jim Meehan recipe, it's the Nikki Sunseri recipe made with Mezcal, ginger syrup, fresh lime juice, demerara syrup & Peychaud bitters. Meehan's is fresh and fruity riff on a Moscow Mule. This one is brash and unrefined. The ginger is strong, but not overpowering. And of course it doesn't have an carbonation. So it wouldn't qualify as a Buck. But if your definition of a Mule is something with a strong ginger presence in it, this one would fit right in.
The sweetened, but not overly sweetened Ginger Syrup (youtu.be/nnC7zciq8XI) kicks and thrashes on your tongue, but it plays well with the Mezcal. Ginger and Mezcal are like the perfect buddy cops. They are both badasses, but work well as a team.
The lime juice and Demerara syrup round out the ginger and Mezcal. If your Ginger Syrup is sweeter, store-bought or something like that, the Demerara syrup may throw it out of whack. If don't have Demerara sugar, you can try making it with Dark Brown sugar or Sugar in the Raw or perhaps, Rich Simple Syrup (2:1, sugar to water) if your back is against the wall.
As always, you want to use fresh lime juice. Sour mix or that plastic lime-shaped squeeze bottle will not do. This drink takes a lot of juices and syrups, which means a lot of prep, but when you taste it, you'll know it's worth it.
The Peychaud's hit you in the nose to give it that final complex dimension. It also kind of serves as a garnish because it changes the ice to that awesome almost-neon-red color.
The julep cup is a great touch if you've got one handy, but if you'd rather serve it in a mule mug or a rocks glass or even a collins glass, who's going to stop you? The important part of the presentation is the crushed ice and straw. And more importantly, it's going to taste great, not matter what it's served in. ¡Salud!
Recipe:
2 oz Mezcal
0.75 oz Lime Juice
0.75 oz Ginger Syrup
0.5 oz Demerara Sugar Syrup
5-6 dashes Peychaud's Bitters
Shake mezcal, lime, ginger and Demerara with a little crushed ice. Pour into Julep Cup. Top with crushed ice and bitters. Serve with straw.
Music:
"At Dusk" by Western Youths
via JinglePunks
Follow Us!
facebook.com/DistinguishedSpirits
instagram.com/distinguishedspirits
twitter.com/DistinguishedSp
pinterest.com/DistinguishedSp
Featured in This Episode:
Del Maguey Vida Mezcal
delmaguey.com/vida
Peychaud's Bitters
amzn.to/1QzEoRz
Demerara Sugar
amzn.to/1VBryKA
Other:
The PDT Cocktail Book
amzn.to/1VRFq3O
Fidencio Clásico
fidenciomezcal.com/our-product.html
Mezcal Tosba Espadin
mezcaltosba.com/eng/?page_id=25
Bar Tools:
Julep Cup
amzn.to/23vfx94
Julep Spoon Straw
amzn.to/1VBsbny
OXO SteeL Double Jigger
amzn.to/1Mlqj8z
OXO SteeL Cocktail Shaker
amzn.to/1pJgEF0
Studio Neat Clear Ice Kit
amzn.to/1QzEBnZ
Lime Juicer
amzn.to/1NyQkZ5
Just to be clear, this not the Jim Meehan recipe, it's the Nikki Sunseri recipe made with Mezcal, ginger syrup, fresh lime juice, demerara syrup & Peychaud bitters. Meehan's is fresh and fruity riff on a Moscow Mule. This one is brash and unrefined. The ginger is strong, but not overpowering. And of course it doesn't have an carbonation. So it wouldn't qualify as a Buck. But if your definition of a Mule is something with a strong ginger presence in it, this one would fit right in.
The sweetened, but not overly sweetened Ginger Syrup (youtu.be/nnC7zciq8XI) kicks and thrashes on your tongue, but it plays well with the Mezcal. Ginger and Mezcal are like the perfect buddy cops. They are both badasses, but work well as a team.
The lime juice and Demerara syrup round out the ginger and Mezcal. If your Ginger Syrup is sweeter, store-bought or something like that, the Demerara syrup may throw it out of whack. If don't have Demerara sugar, you can try making it with Dark Brown sugar or Sugar in the Raw or perhaps, Rich Simple Syrup (2:1, sugar to water) if your back is against the wall.
As always, you want to use fresh lime juice. Sour mix or that plastic lime-shaped squeeze bottle will not do. This drink takes a lot of juices and syrups, which means a lot of prep, but when you taste it, you'll know it's worth it.
The Peychaud's hit you in the nose to give it that final complex dimension. It also kind of serves as a garnish because it changes the ice to that awesome almost-neon-red color.
The julep cup is a great touch if you've got one handy, but if you'd rather serve it in a mule mug or a rocks glass or even a collins glass, who's going to stop you? The important part of the presentation is the crushed ice and straw. And more importantly, it's going to taste great, not matter what it's served in. ¡Salud!
Recipe:
2 oz Mezcal
0.75 oz Lime Juice
0.75 oz Ginger Syrup
0.5 oz Demerara Sugar Syrup
5-6 dashes Peychaud's Bitters
Shake mezcal, lime, ginger and Demerara with a little crushed ice. Pour into Julep Cup. Top with crushed ice and bitters. Serve with straw.
Music:
"At Dusk" by Western Youths
via JinglePunks
Follow Us!
facebook.com/DistinguishedSpirits
instagram.com/distinguishedspirits
twitter.com/DistinguishedSp
pinterest.com/DistinguishedSp
Featured in This Episode:
Del Maguey Vida Mezcal
delmaguey.com/vida
Peychaud's Bitters
amzn.to/1QzEoRz
Demerara Sugar
amzn.to/1VBryKA
Other:
The PDT Cocktail Book
amzn.to/1VRFq3O
Fidencio Clásico
fidenciomezcal.com/our-product.html
Mezcal Tosba Espadin
mezcaltosba.com/eng/?page_id=25
Bar Tools:
Julep Cup
amzn.to/23vfx94
Julep Spoon Straw
amzn.to/1VBsbny
OXO SteeL Double Jigger
amzn.to/1Mlqj8z
OXO SteeL Cocktail Shaker
amzn.to/1pJgEF0
Studio Neat Clear Ice Kit
amzn.to/1QzEBnZ
Lime Juicer
amzn.to/1NyQkZ5
