The double whammy of the recent Cinco de Mayo festivities and some really amazing slow-cooker pork tacos has put me in the mood for Mexican-inspired drinks. I’m not an expert on Mezcal by any means, but I wanted to give it a shot, and this Prickly Pear Mezcal Mule recipe from Freutcake provided the perfect starting point.
It began with a trip to the liquor store where a super nice employee helped me navigate the Mezcal options. He suggested Del Maguey’s Vida as a good option for a newbie like me. The Freutcake recipe calls for prickly pear syrup, and includes a recipe for a homemade version, but I’m a bit embarrassed to say I opted for the high fructose corn syrup-laden storebought version. It was partly about time and partly about access to prickly pears. I think the drink suffered for it, so, if you have the time and the access, I’d definitely recommend making your own. (Plus, then you wouldn’t end up with a giant bottle of prickly pear syrup that you will likely have taking up space in your fridge for a very long time.)
Despite the extra fructose, and despite the fact that I didn’t include a jalapeño, and despite the misleadingly pink color, this was a pretty savory drink. Super smoky, as promised! It went really well with tacos. (I eat tacos all the time.)
Prickly Pear Mezcal Mule
(adapted from Freutcake)
- juice of 3 limes
- 3 oz Mezcal
- 8 oz ginger beer
- 1 oz prickly pear syrup
- Lime, for rimming the glass
- Salt, for rimming the glass
- Lime wedges, for garnish
- Use lime and salt to rim two glasses.
- Add lime juice, Mezcal, prickly pear syrup, and ice to a shaker and shake vigorously until cold.
- Distribute between the two glasses, and add ginger beer. Stir.
- Garnish with lime wedges.
- Serve with tacos.