Patada de Mula

Kindred Spirits by | Jul 2016 | Issue #114

Crafted at The Brasserie at Parish in Atlanta, Georgia

In Atlanta’s Inman Park neighborhood, The Brasserie at Parish serves imaginative cocktails and a curated selection of beers on 10 taps. For this recipe, we were inspired by jumbo margaritas topped with an upside-down bottle of Mexican lager. We decided to put a twist on that classic by adding the margarita to the beer. The result is a refreshing and spicy cocktail that we named Patada de Mula, or kick of the mule.

6 oz Creature Comforts Athena (or another Berliner Weisse, like Evil Twin Nomader Weisse or Bell’s Oarsman)
1 oz tequila
1 oz jalapeño simple syrup
2 lime wedges
6 slices fresh jalapeño

Muddle jalapeño and lime in the bottom of a shaker pint. Add tequila, jalapeño simple syrup and ice. Top with Berliner Weisse. Garnish with a lime slice and serve.

Jalapeño Simple Syrup
3 jalapeños, cut into large sections
3 cup sugar
2 cup water

Add the jalapeños to a saucepan. Cover with sugar and water. Boil until the liquid reduces to a syrup consistency. Pour into a sealed container and chill. 

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