One of my favorite cocktails from Las Perlas in downtown Los Angeles is their Pablano Escobar, which I’ve heard is actual a cocktail from renowned bartender Julian Cox of Rivera, that is still on my list to try. The Cocktail combines Mezcal with Pablano peppers, Pineapple juice and cumin. I’ve also always been a fan of The Mule cocktail, typically made with Vodka (Moscow Mule) which uses ginger beer to give a bit of spicy kick. So naturally I thought the Mezcal would work quite nice. Using the Jalapeño infused Mezal, this is what I came up with. I made a bunch of these for 4th of July parties and they were a big hit.
1 1/2 oz Mezcal
3-4 springs of mint
3-4 dashes chocolate chili bitters
1/2 oz agave
Squeeze and Muddle the Lime with the mint, combine Mezcal, dashes of bitters and agave. Shake and strain into glass on rocks. Top off with the ginger beer.