I pulled up a stool at the dark, wooden bar at Tate’s and was greeted by the bartender, he handed me a water and a menu. I’d been to this Uptown cocktail den many times before, their La Ultima Palabra (similar to a Last Word except made with mezcal instead of gin) keeps me coming back time and again. I wanted to veer away from my usual, though. “The Malaysian Mule is one of our most popular drinks,” the bartender explained. I was skeptical. I usually tend to avoid anything with the word “mule” in it. He insisted that the drink was “very good.” I took the plunge.
I was presented with a mostly clear, slightly green-tinted cocktail. It was garnished with two lime wedges. It looked mild and refreshing, like something you’d sip by the pool, but this was no lime cooler.
The a mix of kaffir lime and red Thai chili infused Tito’s vodka, Velvet Falernum, and Fever Tree ginger beer packed so much heat that it put every single jalapeño-muddled margarita that I’ve ever drank to shame. The heat from the chilies lingered on the palate, and seemingly got hotter when I stopped drinking, so I sucked it back faster than I probably should have.
While the ingredients in this cocktail aren’t necessarily “bizarre,” the Malaysian Mule is a unique and memorable drink that’s worth trying if you can take the heat.
