Mexico City Mule

by Anthony Baker

.75 oz Ancho Reyes

1 oz Fresh Lime Juice

.25 oz Agave Nectar 

1 oz DE-NADA Blanco  

2 oz Fevertree Ginger Beer 

Glassware: Tall Glass

Garnish: Dried Ancho Chili Pepper, Ginger Candy

Method: Combine all ingredients, except ginger beer, into a shaker. Add ice and shake for ten seconds. Strain into tall glass over ice, top with ginger beer. Garnish with dried ancho chili pepper and ginger candy.