Mexico Mule

Bartender/MixologistBar/CompanyLocationSeasonView
Benedict SimpsonAncestral Garden Bar & RestaurantNew ZealandN/A
Ingredients
1 ozMontelobos Mezcal
.67 ozKing's Ginger Liqueur
.5 ozFresh Lime Juice
3 ozApple Cider
.5 ozMonin French Raspberry Syrup

Garnish

Cinnamon Quill, Small Flowers, Lime Wheel

Glassware

Julep Cup

Preparation Instructions

Chill cup and place a napkin around it. In the base of the cup put everything except the cider and the raspberry syrup and give a brief stir. Add some crushed ice. Stir vigorously. Top with crushed ice. Add cider. Pour raspberry syrup on top. Garnish with cinnamon quill as a stirrer, some small flowers, and a lime wheel.

Notes

Bartender's personal cocktail- contact if changing ingredients.

Photo