First created by Meehan at PDT, the famed New York bar, this recipe includes a few flourishes. Mezcal, ginger beer and lime lead the way, as you’d expect. From there, Meehan calls on passion fruit purée to incorporate tart, tropical sweetness, and muddled cucumber for a fresh, aromatic accent. Cucumber and candied ginger are used for garnish (and potential snacks), while a dusting of chile powder adds a kick to each sip and helps to accentuate both the burn of the ginger and the alcohol.

Référence :
https://www.liquor.com/recipes/mezcal-mule/