"The delightful, and smoky flavor of mezcal makes this twist on a Moscow Mule, a welcome treat. However, the real star of the show is the Earl Grey-Ginger Syrup! It’s flavor and versatility alone makes this recipe a MUST! It’s a delicious addition to any cocktail, but I’ve also used it in granola recipes, drizzled atop chia coconut pudding or pancakes, as the finishing touch to morning or overnight oats, etc! It’s honestly good on everything."
Earl Grey Mezcal Mule
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- Recipe Card
Prep time 45mins
Cook time 10mins
Serves or Makes: 2 cocktails
Recipe Card
For the Mezcal Mule
ingredients
- 1 1/2 ounces mezcal
- 3/4 ounce fresh orange juice
- 3/4 ounce Earl Grey Ginger syrup, recipe below
- 1/2 ounce fresh lime juice
- Soda water
- 2 dashes Angostura bitters
- 1/2 orange, sliced
- Chili powder
- 1 (2 inch) piece candied ginger
To Make Mezcal Mule
Method
Step 1
Divide mezcal, orange juice, Earl Grey–Ginger Simple Syrup, and lime juice between 2 Collins glasses. Stir for 30 seconds. Top each drink with soda water and a dash of Angostura bitters. Cut orange slice in half, dip in chili powder, and thread onto toothpicks. Cut candied ginger in half, add to toothpicks. Top each cocktail with toothpick, and pinch of chili powder.
For the Earl Grey Ginger Syrup
ingredients
- 1 cup water
- 1/4 cup loose leaf Earl Grey tea, or 4 tea bags
- 1 cup coconut sugar
- 1 tablespoon maple syrup
- 1 (5 inch) knob ginger, grated
To Make Earl Grey Ginger Syrup
Step 1
In small saucepan, bring water to boil. Remove from heat, add loose leaf tea or tea bags. Let steep for 5 to 6 minutes, strain the mixture. Place brewed tea in small saucepan over low heat, add coconut sugar, maple syrup, and ginger. Heat until sugar has dissolved. Remove from heat and let cool, about 30 minutes. Transfer the mixture to a blender, add water if it’s too thick, and blend for 30 to 45 seconds. Strain into glass jar. The simple syrup will keep for a week in the refrigerator and can be used in tea or on pancakes.