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Muletide Cocktail

A festive take on the mezcal mule.

This seasonal riff on the classic mule from the annual Miracle pop-up matches a spirit with the warmth of ginger. “For me, it’s just the hint of mezcal with ginger and allspice; it’s so easy to work with,” says Miracle general manager Joann Spiegel.


  • 1 1⁄2 oz. mezcal (Miracle uses Del Maguey Vida)
  • 3⁄4 oz. amontillado sherry
  •  3⁄4 oz. Ginger Syrup
  • 1⁄2 oz. fresh lemon juice
  •  1⁄2 oz. allspice liqueur
  • Tools:shaker, strainer
  • Glass:double rocks
  • Garnish:lemon peel


Shake all the ingredients with ice to chill. Strain into a glass holding a single large cube of ice. Twist a piece of lemon peel over the drink and discard the peel.

Ginger Syrup: Roughly peel several large pieces of ginger. Juice the ginger using a juice extractor, or finely grate the ginger and press through cheesecloth or a chinoise to remove as much juice as possible. Measure the juice, then slowly add twice as much granulated sugar to the reserved juice, whisking or blending to dissolve the sugar. Bottle and store in the refrigerator; the ginger flavor will fade quickly, so the syrup is best if used within a few days.

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