The nights are drawing in but there’s still time to enjoy the last of the summer sun with a refreshing tipple. This week’s cocktail – Mula by Rosewood San Miguel de Allende – is made using Mezcal Amarás Cupreata distilled from a relatively rare type of agave that only grows on the forested mountain slopes of the Rio Balsas Basin in Mexico.
Created by the expert mixologists at Rosewood’s San Miguel de Allende outpost in central Mexico, the team certainly knows a thing or two about making their national spirit sing. The luxurious hotel is home to the 1826 Tequila Bar which boasts an impressive collection of the country’s most exclusive tequilas and mezcals.
For the Mula cocktail, Rosewood San Miguel has chosen to use Mezcal Amarás Cupreata – a rich, herbaceous spirit that expertly balances sweet tropical flavors with toasty, smoky notes. The cupreata agave is carefully selected and harvested by hand after around 8-10 years, gently cooked with oak chips, fermented, and triple distilled in copper alembic stills before bottling.
[See also: The Most Exclusive Tequila Tastings in Mexico]
In a sign of its dedication to ensuring this precious plant continues to thrive, Mezcal Amarás grows its cupreata agaves on tiny organic farms, replanting ten for every one that is harvested and investing 15% of its profits into local ecological and social sustainability projects.
As with any mezcal-based cocktail worth its salt, Rosewood San Miguel’s concoction features plenty of fresh lime juice and agave syrup to enhance the smokiness of the spirit and add a further touch of sweetness.
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The Mula is finished with antioxidant-packed ginger kombucha (a splash will do) – and while we can’t guarantee you’ll avoid a hangover, the gently sparkling tart yet sweet drink is the perfect match for the mezcal.
Ingredients:
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- 1 ½ oz. Mezcal Amarás Cupreata
- 1 oz. Lime juice
- 1 oz. Agave syrup
- Ginger kombucha for topping
- Garnish: Dried lemon and mint
Method:
Combine the mezcal, lime juice and agave syrup in a copper cup filled with ice. Stir. Top with a splash of ginger kombucha and garnish with a dried lemon wheel and fresh mint.
[See also: The Earthy Paloma by Lost Explorer Mezcal]
