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Since there’s really no better accessory than a cocktail in your hand, each week brings you a tasty adult beverage from one of our favorite drinking establishments, complete with recipe. This week: The Mexico City Mule at Mucho Gusto Taqueria & Mexican Bistro Whether it’s the awesome patio or the translation of the restaurant name, Mucho Gusto (“good to meet you”) has some serious curb appeal on University Drive in Tempe. So when we found this place also has some serious cocktail appeal, well, really, it’s only fitting. With a chill vibe, daily happy hour and mucho specialty cocktails, Mucho Gusto lives up to its name and then some.
At New Times, we’re small and scrappy — and we make the most of every dollar from our supporters. Right now, we’re $17,250 away from reaching our December 31 goal of $30,000. If you’ve ever learned something new, stayed informed, or felt more connected because of New Times, now’s the time to give back. Sipping cool as a cucumber cocktails like the Mexico City Mule on a cool patio is perfect Spring behavior — in our book, anyway. (Recipe after the jump.) Ingredients: In a shaker combine ice, tequila, sweet and sour, lime juice and fresh cucumbers. Shake to distribute coolness of the cucumber throughout. Pour result into footed Sangria glass. Top off glass with ginger beer and garnish with a fresh lime wheel. Sip to soak up the spiciness of their complimentary salsa while you soak up rays. Viva Mexico City Mule.
Will you step up to support New Times this year?
2 oz. Hornitos Silver Tequila
1 oz. House made sweet and sour
4 oz. Gosling’s Ginger Beer
¼ oz. Fresh lime juice
handful of freshly sliced cucumber
