Mexican Mule

September 2, 2016 By Cathy — 14 Comments
The traditional Moscow mule gets a Mexican twist with tequila and sliced jalapeño. Homemade ginger beer really turns up the wow factor (plus it’s easier than you think)!

Mexican MuleI am a huge fan of ginger. And I’m not talking about the Ginger in the age old Ginger vs. Mary Ann debate. (Frankly I’ve always had a soft spot for Mrs. Howell.) I’m talking about ginger root. In addition to ginger’s spicy flavor and pungent aroma, it has numerous benefits for your overall health, including improving your metabolism, settling an irritated stomach or acting as a natural anti-inflamitory. We always had a bottle of ginger ale in our frig growing up, both to enjoy with dinner and for it’s healing properties.

Mexican MuleNow when you open my refrigerator, it’s not a bottle of ginger ale you’ll find, but a knobby ginger root in the crisper drawer. It’s a must have for Asian and Indian recipes and used as frequently in my kitchen as garlic and onion. It’s an integral part of my Thai-style coconut chicken curry, the dressing for my Chinese chicken salad and gives hot spiked cider a little extra punch.

But today ginger is star of this Mexican mule cocktail. Traditionally a Moscow mule consists of vodka, lime juice and ginger beer, but I swapped the vodka for tequila, added a splash of Cointreau and a couple of jalapeño slices for heat. I had a version of this at the Lobby Bar of the Bowery Hotel and was inspired to make it at home. As much as I love a Moscow mule, the tequila and hint of jalapeño in this version pair so well with the spicy ginger beer that it just may be my new favorite.

Mexican MuleAnd speaking of ginger beer, there are plenty of tasty versions available in the store, but I really prefer homemade. When you make it yourself, you can control the sugar so you’re not left with a cloying, too sweet cocktail and that spicy ginger flavor really comes through. It’s simple to make, but it does require a couple of days to ferment, so plan accordingly. As it ferments, you need to loosen the cap, VERY, VERY slowly and carefully to release the pressure. Trust me, go sloooooow. I was a little over-eager and twisted the cap too quickly and the result was a ginger beer waterfall and a pretty sticky kitchen floor.

Thankfully there was plenty left to mix up a few rounds of these Mexican mules. And now that I have the ginger beer making mastered, you know I’ll always have some on hand to whip up some tasty drinks. And keeping a bottle of ginger beer in the frig is win/win. Whatever is left over from mule-mixing can help ease the pain the following day, just in case we indulge in one too many {hiccup}.

Mexican Mule

5.0 from 1 reviews
Mexican Mule
 
The traditional Moscow mule gets a Mexican twist with tequila and sliced jalapeño. Homemade ginger beer really turns up the wow factor (plus it's easier than you think)!
Author:
Recipe type: Cocktail
Serves: 1 serving
Ingredients
  • Mexican Mule
  • 2 oz tequila blanco
  • ½ oz Cointreau
  • ½ oz lime juice
  • 4 oz ginger beer (good quality store-bought or homemade, recipe below)
  • Lime wedges and jalapeño slices for garnish

  • Ginger Beer
  • 2 qts water
  • ½ cup light brown sugar
  • ½ cup sugar
  • 8 oz fresh ginger, peeled and minced
  • pinch of salt
  • ⅓ cup lemon juice
  • 1 tsp active dry yeast
Instructions
  1. Ginger Beer: In a large saucepan combine 1 qt water, sugars, ginger and a pinch of salt.
  2. Bring to a boil and stir until sugars are dissolved. Remove from heat and pour in remaining 1 qt of water and lemon juice.
  3. Let stand, covered, at room for 2-3 hours.
  4. Place in refrigerator and cool to 70 degrees.
  5. Use a fine mesh strainer to strain and stir in yeast.
  6. Use a funnel to pour into a 2 liter bottle or into 2 - 1 liter bottles. Make sure you leave at least 2 inches of room at the top.
  7. Leave at room temperature for 2-3 days, loosening the cap occasionally (very slowly and carefully so it doesn't spray all over) to release the pressure.
  8. Store in the refrigerator for up to a week.
  9. Mexican Mule: Fill a copper mug or tumbler with ice. Pour in tequila, Cointreau, lime juice and cold ginger beer. Stir and garnish with lime wedge and jalapeño slices.

Mexican Mule

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Filed Under: Cocktails/Drinks, Recipe

Comments

14 responses to “Mexican Mule”

  1. Cindy says:

    You had me at Ginger! Love this drink and it will be quite refreshing as we are hot out here in Cali right now!

  2. I love ginger too and always have it in the fridge! I put it in water and everything! This mule sounds delicious! Love the touch of Cointreau for the kiss of orange flavour. So great that you made your own ginger beer too. I don’t prefer things too sweet so this is a great way to control the amount of sugar. And, of course, the jalapeno for spice is just the icing on the cake for me 🙂

    This recipe comes just in time for the weekend! Have a good one, Cathy! Cheers!

  3. I love a twist on the traditional mule! I need this for the holiday weekend and I need those cups!

  4. What a great idea! Love the jalapeno garnish, too 🙂 Cheers! (and have a great long weekend !)

  5. Oye Cathy…this looks soo good!! I’m squeezing in a bit of work this morning and then, it’s this. Can’t wait to try!! xoxo

  6. Oh, yum! Lovely pictures. You can slide one over this way. And there is nothing like homemade when you want the flavor to shine so I have no doubt the ginger beer is worth it. One question – can I use plastic bottles or do I need glass?

  7. I’m pretty obsessed with ginger too, Cathy (and not the one from gilligan’s island) and I always have a few of those knobby roots on hand too! Plus you can find me munchin’ on crystallized ginger just because. 🙂 So obviously I am swooning over this Mule! Not only is it ginger-y delicious, you also Mexican-ized it AND added jalapeno! Be still my heart! I totally feel like you made this cocktail just for me! <3 Can't wait to try this! Pinned! Cheers!

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