If I've learned anything from The Cocktail Codex, it is that there are really only a few unique types of drinks out there. The folks from Death and Co. list their six fundamental drinks as: 1) the old fashioned 2) the martini 3) the daiquiri 4) the sidecar 5) the whiskey highball and 6) the flip (I'm still working on mastering a flip I really love - drinking whole egg is tough - but keep an eye out in this space for one made with sweetened condensed milk coming soon). Understanding these "mother" drinks makes creating new variations easier, and it also makes me less hard on myself when my ingenious creation is just common "well" drink with a new spirit. If there is really nothing that new, then why be mad that I didn't come up with a 10 ingredient bespoke drink? Why not just swap out vodka for Ancho Reyes, fancy it up with some Tajin and a muddled jalapeno coin, and call it a day?
That was the inspiration for the drink this month, La Mula Verde (literally the green mule, but it can also be a green tough guy, - helpful to remember if you're afraid of spice!). This drink takes the classic Moscow Mule formula, and subs out vodka in favor of Ancho Reyes liqueur. Ancho Reyes comes in Original (using fully ripe ancho chiles that are sun dried) or Verde (using immature chiles that are fire roasted and mashed). Either works for this recipe, but I find that the earthy, vegetal notes of the Ancho Verde pair nicely with ginger beer and lime. For an extra kick, you can amp up the flavors of the drink by muddling a jalapeno coin and a lime wedge before pouring your highball and/or crust the rim with Tajin. In the instructions below, I'll do both.
Looking for an accompaniment for your drink? I've been on a salsa verde kick for the last few months, and I'm pretty happy with my oven roasted recipe, which you will also find below. This recipe makes excellent chilaquiles (another food product that comes in green or red!). Instead of avocado toast and mimosas for your next brunch party, why not make chilaquiles verde with la mula verde instead? Afterall, variety is the spice of life (and Tajin is the spice on the rim of your drink).
Ingredients: 1.5 oz Ancho Reyes (original or verde), 4 oz ginger beer (Goslings preferred), lime wedge, jalapeno coin, Tajin for rim.
Preparation: Slice the lime wedge down the middle and run the cut ends around your glassware (clay mug if you have it, otherwise a Moscow Mule mug or a highball glass). Sprinkle Tajin on the now moistened exterior of the mug. Put the used lime wedge and a jalapeno coin into your vessel and lightly muddle. Add Ancho Reyes (add up to .25 oz lime juice as well, to taste) and top with ginger beer. Add ice to fill glass and serve.
Notes: Note the option to add lime to taste. Too much and you overwhelm the ginger beer, but I do enjoy a little extra lime in my life. And use your own favorite ginger beer, but stray away from ones that are very ginger forward (Q) or overly sweet (Reeds).
