Dead Sea Mule drink held by a person

Dead Sea Mule

2 ounces mezcal
3/4 ounce lime juice, freshly squeezed
1 ounce grenadine*
5 ounces Fever-Tree ginger beer, to top
Garnish: mint sprig
Garnish: candied ginger

Fill a Collins glass with ice, then add the mezcal, lime juice and grenadine.

Top with the ginger beer and stir briefly and gently to combine.Garnish with the mint sprig and 2 skewered pieces of candied ginger.

*Grenadine: In a pot over medium heat, combine pomegranate juice and cane sugar in a 3:2 ratio by weight, heating to almost boiling (do not allow to boil). Remove from heat when the sugar has dissolved and allow it to cool. The syrup will keep, refrigerated, for up to 3 weeks.