Fresh fruit is the star of this refreshing Mule, which uses mezcal and Midori in place of the usual vodka. For Jose Velasquez, executive chef at the Monterey Tides hotel, it’s a sunny reminder of home. "This Berry Mezcal Mule was inspired by my Mexican roots, growing up in the agave fields, visiting the state of Oaxaca where they make the best mezcal, and living in the beautiful central coast of our great state of California—where fresh, colorful, sweet and juicy berries are in abundance during spring,” he says. Oaxaca and California collide in the recipe, with a smoky, fruity flavor that gets a touch of heat from homemade jalapeño-infused simple syrup. And don’t think we forgot about the Midori—don’t worry, the neon green liqueur is there for a reason. “The Midori goes well with the smokiness of the mezcal and adds fruitiness, which reflects spring,” Velasquez says. This Mule’s beautiful looks are only rivaled by it’s fresh flavor, so be sure to buy the most in-season berries possible when making it at home.
Berry Mezcal Mule
.5 oz Midori
1 oz Mezcal
1 375-ml bottle Ginger Beer
1 tbsp fresh lime juice
4 Fresh Strawberries
4 fresh raspberries, for garnish
4 fresh blackberries, for garnish
4 fresh blueberries, for garnish
Honeydew melon, for garnish
Fresh mint, For Garnish
- Muddle three strawberries in the bottom of a shaker tin.
- Add Midori, mezcal, jalapeño simple syrup, lime juice and ice. Shake well.
- Add ginger beer and stir to combine.
- Strain into glasses or copper cups with ice. Top with fresh berries and garnish with mint and honeydew melon.
Jalapeño-Infused Simple Syrup
1 Cup granulated sugar
1 Cup Water
2 jalapeños, cut in half
- In small saucepan combine all ingredients. Bring to a boil for 10 minutes.
- Cool, strain and reserve.