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.