Guava Mezcal Mule Recipe

Make simple ginger syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add sliced fresh ginger if using for a spicy note. Heat over medium, stirring until sugar fully dissolves. Bring to a gentle simmer for 3 minutes to infuse, then remove from heat. Let cool to room temperature, strain out ginger slices, and store syrup refrigerated in a sealed jar for up to 2 weeks. Use 0.5 oz per cocktail.

Chill a copper mug or highball glass in the freezer for 5–10 minutes, or fill it with ice and discard just before assembling.

Fill a cocktail shaker halfway with ice (about 4–6 large cubes). Add 2 oz mezcal, 1 oz fresh guava purée or nectar, 0.75 oz fresh lime juice (about half a lime), and 0.5 oz house syrup.

Dry shake (shake without ice) briefly for 5 seconds only if using fresh guava purée to help integrate. Then add ice to the shaker and shake vigorously for 10–12 seconds to chill and dilute.

Fill the chilled mug or glass with fresh cubed ice (about 1 cup). Strain the shaken mixture over the ice.

Top with approximately 4 oz chilled ginger beer, pouring gently to preserve effervescence. Stir once gently with a bar spoon to combine (1–2 turns).

Add 2 dashes of special bitters (ginger-forward or aromatic) over the top. Give one gentle stir to incorporate bitters into the top layer.

Garnish with a lime wheel on the rim, a thin slice of fresh or candied ginger threaded onto the lime (optional), and a mint sprig slapped and tucked beside the garnish if desired.

Serve immediately with a straw. Taste and adjust: if you'd like it sweeter, add 0.25 oz more house syrup; if brighter, add a few drops more lime juice.