Mexi-Cali Mule

Matthew Kelly / Supercall

This extra spicy take on a Moscow Mule has enough heat to singe your eyebrows. Made with mezcal instead of vodka, it is smoky, earthy and deliciously herbaceous. Its sweat-inducing heat comes from a combination of piquant green chile liqueur Ancho-Reyes Verde and a topper of extra spicy ginger beer (we like Reed’s). Just be careful not to breathe in too deeply as you drink it—those spicy bubbles go right up your nose.

Mexi-Cali Mule



  • 1 oz Mezcal
  • 1 oz Ancho Reyes Verde
  • 0.5 oz lime juice
  • Ginger Beer
  • Cilantro Sprig, for garnish


Step one

Using a jigger, measure the mezcal, green chile liqueur and lime juice into a shaker tin with ice.

Step two


Step three

Using a Hawthorne strainer, strain the cocktail into a copper mug filled with ice.

Step four

Top with ginger beer and stir with a bar spoon to incorporate.

Step five

Garnish with a sprig of fresh cilantro.

Contributed by Supercall