As promised in a previous post, I’m following up with a Mexican twist on the classic Moscow Mule cocktail. I’m calling it the Mazatlán Mule. As you may have guessed, this version calls for tequila in place of vodka, but that’s not the only substitution…
Fresh cilantro (instead of mint)
In a mortar and pestle, grind a pinch of cumin seeds to unleash their essence. (If you really love cumin, you can toast the seeds first. However, be forewarned: this greatly intensifies their smell…and it lingers.) Fill a copper mug halfway with ice, then add 2 shots of tequila and 1 shot of Cointreau. Throw in a handful of cilantro, a squeeze of lime, and sprinkle with cumin. Fill the rest of the way with ginger beer, stir and serve.
Lime, cilantro, and cumin act a zesty, spicy trinity. Cilantro and cumin actually come from the same plant, so it’s little wonder that they work well together. The lime brings out the subtlety of the cilantro and kicks the cumin into high gear. The spiciness of the trio is well matched to the equally spicy ginger beer. Tequila adds a kick and the Cointreau takes the edge off with its citrusy properties. In other words, it’s delicious. But don’t take my word for it. Make Mazatlán Mules the next time you entertain. Cheers!