The Mezcal Mule is a modern cocktail that was created in 2008 by Jim Meehan at PDT in New York City, New York. The recipe is based on the Moscow Mule template but is largely unrecognizable thanks to its base spirit of mezcal and omission of ginger beer in favor of a homemade ginger wort. It then adds in lime, passion fruit, and cucumber to balance out the spiciness and tops it all with a sprinkling of Tajín.
Add three cucumber slices and agave syrup to a shaker.
Using a muddler, gently muddle cucumber slices in agave syrup for 5-7 seconds.
Add mezcal, ginger wort, lime juice, and passion fruit purée to shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Add fresh cracked ice to a Moscow Mule mug or lowball glass.
Using a Hawthorne strainer, strain into Moscow Mule mug or lowball glass.
Garnish with remaining cucumber slice and candied ginger.