Beet the Mule Moscow Mule Recipe
by Ariel Scalise from Palm Springs, CA
- 1.5 oz. Rhum Barbancourt
- 0.5 oz. Montelobos Mezcal
- 0.5 oz. Ginger Syrup
- 0.5 oz. Beet Juice
- 0.75 oz. Lime
- Pinch of Salt
- Fever-Tree Ginger Beer
- Shake Rhum, mezcal, ginger, beet, lime and salt.
- Strain into Moscow Copper Co. copper mug.
- Garnish with pina leaf, ginger candy and dehydrated lime wheel.
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