Though the first day of fall is next month, Phoenicians are sure to be in summer mode for several more weeks. To combat those sweltering temps in the tastiest fashion, whip up this Mazatlan Mule from SOL Mexican Cocina at Scottsdale Quarter.
Mazatlan Mule
- Muddle 4-5 slices of peeled ginger.
- Add in ice, .75 oz. agave nectar, 2.25 oz. Don Julio Blanco Tequila and 1 oz. of fresh lime juice.
- Shake and strain into fresh glass of ice, topping with ginger beer.
- Garnish with sprig of mint and lime.
