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.