Sandia Mule

Serves
Two cocktails

Recipe by Steve McHugh of Cured at Pearl in San Antonio, Texas

Ingredients

4 large mint leaves, plus more for garnish

2 ounces Wild Rag Mesquite Bean Vodka

4 ounces watermelon juice

½ ounce lime juice

4 ounces ginger beer

2 watermelon slices, for garnish

Directions

Prepare two julep tins with crushed ice. In a cocktail shaker, muddle 4 of the mint leaves. Add vodka, watermelon juice, and lime juice, and shake to combine. Stir in ginger beer and pour into julep cups. Garnish with mint and watermelon slices.