Featured Recipe: Cheech’s Tres Papalote Mule

Featured Recipe: Cheech’s Tres Papalote Mule

<p >The key to any good mule recipe is the quality of the alcohol with which it’s made - whether it’s vodka, tequila, or whisky - and we take our mules very seriously! The “Cheech’s Mule” on our menu is a truly one-of-a-kind creation; crafted with exquisite Tres Papalote Mezcal, ginger beer, and fresh lime juice, it has that same zest for which the mule is known – with an added twist

The Story Behind Tres Papalote Mezcal

What really makes this cocktail pop is the Tres Papalote Mezcal. The legacy of mezcal goes back nearly 500 years, and to this day is still deeply embedded in Mexican tradition and culture. There are many brands and types of mezcal, but Tres Papalote is unique in that it’s distilled from the wild cupreata agave plant.

Tres Papalote Mezcal is 100% handcrafted by the Maestro Mezcalero, who diligently oversees the entire process and ensures that everything goes smoothly. The Maestro follows a treasured family recipe to produce the mezcal, which has been passed down generation after generation and remained unchanged for decades. As one of the purest spirits in the world, the key to a truly excellent mezcal is the quality of the agave plant and how well it produced. 

How It’s Made

The cupreata agave plant can only be found deep in the mountains and reached on foot or on donkey; the plant must reach a specific maturity before it can be cut, which is approximately seven years. Once the cupreata agave is deemed ready and brought down from the mountain on carts, the pina (the heart of the plant) is extracted by the Master Cutter, placed in a large fire pit in the ground, and slowly roasted. When the Maestro determines that the agave is sweet and tender, it’s crushed by a large stone wheel that is attached to a central axle; during this, the sweet sap from the pina is extracted, which is what’s used to make the mezcal.

After the extraction, the sweet sap is placed in aged wooden barrels, which allows the natural fermentation process to take place. Once it has fermented, the liquid is then distilled. To determine if it’s ready, the Maestro uses a bamboo straw to count the pearls (the little bubbles that rise to the top of the liquid) and carefully checks their size and concentration to determine the alcohol and acidity level with incredible precision.

We proudly carry Tres Papalote Mezcal at KnB Bistro! One of our favorite cocktails on the menu is the “Cheech’s Smoked Out Mule,” which features a splash of bitters and lime along with the mezcal.

Here’s the recipe so you can make this yummy drink at home!

Recipe for Cheech’s Mule:


  • 1 1/2 oz of Tres Papalote Mezcal

  • Squeeze of half a lime

  • 3 dashes of bitters


  • Mix ingredients well in a copper mug

  • Fill the rest of the mug with ginger beer and a few cubes of ice

  • Garnish with a piece of lime, add lime to taste

Shop Now:  Get Tres Papalote Mezcal