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Pickled Pear Mezcal Mule
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1 serving
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Serves: 1
This Pickled Pear Mezcal Mule cocktail is comforting, yet refreshing too. Mixed up by chef and food writer Olia Hercules, it uses her recipe for Sweet Pickled Pears, meaning this smoky tipple can be enjoyed even when pears are out of season. There will be plenty of delicious syrup left over – just pop it in the fridge, ready for the next round of mezcal mule cocktails.
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Ingredients
- 100g demerara or caster sugar
- 50ml mezcal
- 50ml lemon or lime juice
- 1 mint sprig
- 150ml ginger ale (approx.), to top up
Method
Step 1
Make a syrup: put 300ml pickled pear liquid (see link to recipe in the intro) and all the sugar in a small pan. Warm over a low heat, stirring, until the sugar dissolves. Increase the heat; simmer briskly for 4 mins or until syrupy. Set aside to cool. (It will keep for 1 month chilled.)
Step 2
Measure 25ml of the syrup into a cocktail shaker or jug. Add the mezcal, lemon or lime juice and mint; muddle together. Fill a glass with ice. Strain the mixture into it; top up with ginger ale.
Tips or serving suggestions
Allow extra time for the syrup to cool.
Shop the ingredients
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