Served in a copper mug and topped off with the spicy flavor of ginger beer, a Moscow Mule might seem better suited to the chilly climate of its namesake rather than the hot, humid days of July. Adapted for warm weather, however, it makes a refreshing alternative to typical summer fare. We asked Gabriel Cabrera, the photographer and stylist behind The Artful Desperado, to provide us with his take on the classic cocktail. Employing mezcal rather than vodka and touches of mint, jalapeño, and lime, Gabriel’s so-called “Frida Mule” turns to Mexico for inspiration—a perfect concoction for hot summer nights. Cheers!
1 cup jalapeno infused mezcal*
¼ cup freshly squeezed lime juice
2 cups+ more for topping ginger beer
Agave nectar (optional)
Lots of crushed ice
Lime wedges, sliced jalapenos, and gooseberries for garnish
*Jalapeno infused mezcal: place 1 cup of mezcal in a glass container. Cut 1 jalapeno pepper in half and place it in container with mezcal. Cover and let it sit. Infusing time varies depending on desired taste: 4 hours (mild), 8 hours (spicy), up to 2 days (hot!).
To make a big batch of cocktail (serves 4 ish) : in a jug place 1 cup of jalapeno infused mezcal, 2 cups of ginger beer, lime juice, and sweeten to taste with agave nectar (usually 2 tablespoons does the trick). Gently stir.
Grab your moscow mule glasses (or any glass if you don’t have these copper beauties), fill them up with ice and pour ½ cup of cocktail mix in each glass. Top with additional ginger beer if needed. Garnish with jalapeno slice, lemon wedge, and gooseberry. Pretty!
Tip: I have tried this with a pinch of salt on top and it tasted great! You can give it a go if you’re feeling adventurous.