Muddled Mexican Mule Cocktail Recipe
The Muddled Mexican Mule combines tequila, ginger beer, lime, muddled jalapeno. Not a fan of spice. No worries, just leave it out.
I love mules – Moscow Mules, Kentucky Mules. I love anything mixed with ginger beer but this may just be my favorite mule cocktail.
Simple to make and so good + this is a super easy cocktail to make in a pitcher. Just remember if you make a pitcher you’ll want to use it the same day otherwise the cocktail will lose its carbonation.
Tips to Make Perfect Mule Cocktails
#1 Use Good Tequila (Bourbon or Vodka)
Since there are so few ingredients in this recipe you need to start with a high-quality spirit. High-quality doesn’t have to mean expensive check reviews and ask for recommendations from your liquor store staff.
#2 Use Fresh Lime Juice
Grab a bag of lime and a low priced juicer – I bought one on Amazon for under $20.
I save single-serve glass juice bottles and use those to store my fresh squeezed lime juice. It will keep for at least a week in the refrigerator. If I don’t use it all during the week, I’ll stick it in the freezer and freeze until I need it again.
#3 Muddle Lime
In addition to lime juice muddle a 1/2 a small lime per cocktail
#4 Buy Real Ginger Beer (not ginger ale)
You really can’t swap out ginger ale for ginger beer. Ginger ale doesn’t have the strong bold flavor to stand up to the bold flavor of tequila. + Ginger ale lighter, sweeter, and more carbonated.
#5 Keep Tequila in the Freezer
If you have room in the freezer try keeping a bottle of tequila, vodka, and rum in the freezer. It makes such a difference when mixing cocktails.
#6 Serve Mules in Copper Mugs
Copper mugs are the traditional shareware for any type of mule. While not necessary it does make mules seem more festive and special.
This will make two cocktails, to make a pitcher just change the number of servings and the recipe will recalculate.
Muddled Mexican Mule
- 4 oz Repasado Tequila
- 1 oz fresh lime juice
- 1 lime - quartered
- 8 oz ginger beer
- 2 slices jalepeno - thinly sliced and seeded or try candied jalapenos see notes for recipe
- Ice - I like mine crushed
- In a pint or highball glass muddle lime and jalapeno with lime juice.
- Add ice.
- Add tequila
- Transfer to a cocktail shaker with crushed iced and shake until mixed and well chilled
- Divide evenly in two glasses filled with ice and top with ginger beer.
Candied Jalapeno Recipe
Slice jalapenos into rounds.
Remove seeds, wear gloves when working with hot peppers.
Place jalapenos in a small saucepan.
Add water and sugar.
Cook over medium/high heat until boiling.
Reduce temperature and simmer for 30 - 40 minutes until the liquid has reduced and is syrupy, stirring occasionally.
Use immediately or let cool to room temperature then place in jar and store in the refrigerator.
Stored in the refrigerator they will keep for about a week.
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DIY + Create
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Chief Mermaid & Mojito Maker