Mayan Mule #2
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Mayan Mule #2 - This drink is a bit more complicated with the creation of a steeped chili tequila, but those that love hot and refreshing cocktails will find this a fun recipe to drink and serve.
How To Make The Mayan Mule #2
Rim glass with sugar, cinnamon and coco and set aside. Add all ingredients except ginger beer to a cocktail shaker with ice and shake for 15 seconds. Strain over ice into a highball glass and top with ginger beer.
Chili Steeped Tequila: Roast a habanero pepper or two, and peel of the skin once it crisps a bit. Take the skinless habanero and soak them in tequila (5-6 ounces or so) for 30 minutes. Use that for the tequila called for in this cocktail.
For rim: add demerara sugar, cinnamon and coco to a bowl and mix to integrate. Use that as your rim garnish. Wet the rim with lime juice.
Chili Steeped Tequila: Roast a habanero pepper or two, and peel of the skin once it crisps a bit. Take the skinless habanero and soak them in tequila (5-6 ounces or so) for 30 minutes. Use that for the tequila called for in this cocktail.
For rim: add demerara sugar, cinnamon and coco to a bowl and mix to integrate. Use that as your rim garnish. Wet the rim with lime juice.
Garnish
Cinnamon, Demerara Sugar and Coco rim
Glass
Tasting Notes
Hot and spicy fire, chocolate, tequila, spice and acidity all wrapped in more spicy heat!
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