Cocktail
Pueblo Mule
The mule packed for a trip south. Mi CAMPO Blanco swaps in for vodka, while apricot-almond liqueur adds a subtle layer of stone fruit and nuttiness that plays surprisingly well with spicy ginger beer. It's familiar enough to recognize, but different enough to order again.
What’s In It
- 1 ½ oz Mi Campo Tequila Blanco
- 1 ½ oz Apricot Kernel Almond-Flavored Liqueur
- ¾ oz Fresh Squeezed Lime Juice
- Top with Ginger Beer
How To Make It
- Measure all ingredients and combine in cocktail shaker with ice.
- Shake and then strain over a Collins glass with ice.
- Garnish with a lime.
