Matthew Kelly / Supercall

Mezcal • Spicy
Mexi-Cali Mule

This extra spicy take on a Moscow Mule has enough heat to singe your eyebrows. Made with mezcal instead of vodka, it is smoky, earthy and deliciously herbaceous. Its sweat-inducing heat comes from a combination of piquant green chile liqueur Ancho-Reyes Verde and a topper of extra spicy ginger beer (we like Reed’s). Just be careful not to breathe in too deeply as you drink it—those spicy bubbles go right up your nose.

The Essentials

Ancho Reyes Verde
Ginger Beer
The Details
Contributed by


1 oz Mezcal (Maxwell suggests Ilegal Mezcal Joven)
1 oz Ancho Reyes Verde
0.5 oz Fresh lime juice
Ginger Beer, to top
Cilantro Sprig, for garnish


  • Using a jigger, measure the mezcal, green chile liqueur and lime juice into a shaker tin with ice.
  • Shake.
  • Using a Hawthorne strainer, strain the cocktail into a copper mug filled with ice.
  • Top with ginger beer and stir with a bar spoon to incorporate.
  • Garnish with a sprig of fresh cilantro.