Mezcal Mule

Name: Mezcal Mule
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 red chilli pepper; 1 piece (approx. 10 g each) Ginger; 400 ml Passion fruit nectar; 200 ml Mezcal; 4 balls Mangosorbet; 1 bottle(s) (330 ml each) Cucumber lemonade (e.g. cucumis)

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
10 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

1 red chilli pepper
1 piece (approx. 10 g each) Ginger
400 ml Passion fruit nectar
200 ml Mezcal
4 balls Mangosorbet
1 bottle(s) (330 ml each) Cucumber lemonade (e.g. cucumis)

Directions

1
Clean the chilli, cut lengthwise, remove seeds, wash and cut into pieces. Peel and slice the ginger. Mix both with nectar and chill for about 1 hour.
2
Pour nectar through a sieve, stir in Mezcal. Put 1 sorbet ball in a tall glass. Spread Mezcalmix on the glasses (à approx. 300 ml), pour lemonade on top. Serve immediately.