Fort McNair Mule

“The appeal of a Mule is that is is light, refreshing and palatable,” says bartender Luis Mantilla. “I wanted to highlight mezcal and create a refreshing cocktail that would work well in the summer.” He skips the ginger beer in favor of a syrup made from ginger root, and Peychaud’s Bitters lend it its pink hue.

Recipe courtesy of CityBar, Washington, D.C.


  • 2 oz Monte Alban Mezcal
  • 1 oz ginger syrup
  • 1 oz lime juice
  • ¼ oz demerara simple syrup
  • 3 dashes Peychaud’s Bitters
  • lime wheel for garnish


Add all ingredients except garnish into a cocktail shaker. Add ice and shake until chilled. Empty contents into a copper mug and garnish with the lime wheel.