Patada de Mula
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.
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. ■