Chilango Mule

1 1/2 oz. blanco tequila
1/2 oz. Sriracha syrup
3 oz. ginger beer
Tools: shaker, strainer, barspoon
Glass: rocks
Garnish: lime wedge

Combine tequila and Sriracha syrup and shake with ice. Strain into an ice-filled glass, top with ginger beer and stir to combine. Garnish.

Sriracha Syrup: In a small saucepan, combine 1 cup of granulated sugar with 2/3 cup water and bring just to a simmer. Stir until sugar dissolves, remove from heat and let cool to room temperature. Stir in 1/2 oz. Sriracha hot sauce and strain into a clean glass jar. Keep refrigerated for up to 2 weeks.

Jeret Pena, The Brooklynite, San Antonio