A couple of weeks ago I received a text from a friend who was having dinner at DC’s newest taqueria, El Centro, D.F. He asked me if I had ever tried a Moscow Mule. I immediately had a flashback to New Years Eve 1995. I was 15 and my older sister had taken me under her wing to a nightclub in my hometown in England. If you’re familiar with the UK bar scene you’ll know that they’re not too strict on ID and age restriction — I used a fake birth certificate to get in the door — and well, I don’t remember much other than drinking the night away on one too many pre-bottled Smirnoff Mules, to the point of not ever drinking them again.
I had a perverted hope that El Centro, D.F. would be serving these pre-mixed bottles, but my hopes were dashed. Instead I found a seductively crafted cocktail from El Centro’s beverage director, Brennan Adams. I’m not sure what has happened to the Moscow Mule I first encountered and quite frankly, I don’t care. Adams’ version, with its summer fresh tones, splash of beer, and peppery aftertaste, is a whole new kind a mule. I spoke with Adams about his drink, explaining it was too good not to share, and he was kind enough to give me the recipe.