 | Tropical Mule1 drink Scott Key |
| • | 1.5 oz. Montelobos Mezcal |
| • | .5 oz. Barrow’s Intense Ginger Liqueur |
| • | 1 dash absinthe |
| • | .25 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | .5 oz. fresh lime juice |
| • | 2 oz. soda water |
| • | lime wedge (garnish) |
| • | candied ginger slice (garnish) |
| Method: | |
| 1. | Add all ingredients except soda water to a shaking tin, then strain into a copper mule mug with rocks. Top with chilled soda water. |