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The traditional Moscow mule gets a spicy twist with tequila and sliced jalapeño in this Mexican Mule. Homemade ginger beer really turns up the wow factor (plus it’s easier than you think)!
I am a huge fan of ginger, a key component in this Mexican Mule (tequila mule) cocktail. 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.
Now when you open my refrigerator, it’s not a bottle of ginger ale you’ll find, but a chunk of knobby ginger 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.
As much as I love a Moscow mule, this tequila mule with a hint of jalapeño pairs so well with the spicy ginger beer that it just may be my new favorite.
And 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 SLOOOOOW! I learned the hard way once when I twisted the cap too quickly and the result was a ginger beer waterfall and a pretty sticky kitchen floor.
Want to master making Homemade Ginger Beer? Check out this post with all of the tips and tricks!
Tips for success
- I’ve got all sorts of helpful tips and info on my homemade ginger beer post including the correct way to release pressure from the fermenting ginger beer. Leave some space at the top of the bottles and release the pressure SUPER SLOWLY to prevent the bottles from erupting.
- Don’t have time to make your own ginger beer? No problem. Their are plenty of tasty versions available at your super market. Just be sure you buy ginger BEER, not ginger ALE (its milder, sweeter, more carbonated sister).
- Like a little more heat in your tequila mule? Muddle a couple of jalapeño slices in the bottom of the mug with a splash of ginger beer before you mix your cocktail.
- Don’t mix up a big batch of Mexican mules unless you’re serving them promptly. These taste best with a little fizz!
- The traditional barware for mules are copper mugs. They’re meant to keep your drink cold and are just plain fun to drink from!
And now you can 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}.
More Tasty Cocktails
The traditional Moscow mule gets a spicy twist with tequila and sliced jalapeño in this Mexican Mule. Homemade ginger beer really turns up the wow factor (plus it’s easier than you think)!
- 2 oz tequila blanco
- 1/2 oz Cointreau (orange liqueur)
- 1/2 oz lime juice
- 4 oz ginger beer (good quality store-bought or homemade, recipe below)
- Lime wedges and jalapeño slices for garnish
- 2 quarts water
- 1/2 cup light brown sugar, packed
- 1/2 cup sugar
- 8 oz fresh ginger, peeled and minced
- pinch of salt
- 1/3 cup lemon juice
- 1 tsp active dry yeast
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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.
-
In a large saucepan combine 1 qt water, sugars, ginger and a pinch of salt.
-
Bring to a boil and stir until sugars are dissolved. Remove from heat and pour in remaining 1 qt of water and lemon juice.
-
Let stand, covered, at room for 2-3 hours. Place in refrigerator and cool to 70 degrees.
-
Use a fine mesh strainer to strain and stir in yeast.
-
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.
-
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.
-
Store in the refrigerator for up to a week.
- I’ve got all sorts of helpful tips and info on my homemade ginger beer post including the correct way to release pressure from the fermenting ginger beer. Leave some space at the top of the bottles and release the pressure SUPER SLOWLY to prevent the bottles from erupting.
- Don’t have time to make your own ginger beer? No problem. Their are plenty of tasty versions available at your super market. Just be sure you buy ginger BEER, not ginger ALE (its milder, sweeter, more carbonated sister).
- Like a little more heat in your tequila mule? Muddle a couple of jalapeño slices in the bottom of the mug with a splash of ginger beer before you mix your cocktail.
- Don’t mix up a big batch of Mexican mules unless you’re serving them promptly. These taste best with a little fizz!
- The traditional barware for mules are copper mugs. They’re meant to keep your drink cold and are just plain fun to drink from!
Update Notes: This post was originally published in September 2016 but was republished with tips in February 2019.
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!
Cathy says
definitely cooling, but with just the right amount of kick Cindy!
Dawn @ Girl Heart Food says
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!
Cathy says
sounds like we’re simpatico on this cocktail Dawn. Yes to ginger in everything!
Karen @ Seasonal Cravings says
I love a twist on the traditional mule! I need this for the holiday weekend and I need those cups!
Cathy says
anything in those cups right Karen?!
Jennifer @ Seasons and Suppers says
What a great idea! Love the jalapeno garnish, too 🙂 Cheers! (and have a great long weekend !)
Cathy says
Thanks Jennifer! Hope you’re having a great holiday weekend and maybe making one of your glorious peach desserts!
rebecca | DisplacedHousewife says
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
Cathy says
the perfect Labor Day reward Rebecca!
Annemarie @ justalittlebitofbacon says
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?
Cathy says
Thanks Annemarie. I used plastic bottles no problem. Just be remember to twist that cap slowly when releasing the pressure!
Cheyanne @ No Spoon Necessary says
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!
Cathy says
Love that you snack on crystallized ginger Chey! And of course it’s just for you 😉
Janet Mary Thornton says
My husband asked a question about the ginger beer. What’s the alcohol content? Is there an alcohol content?
Cathy says
There is no alcohol in ginger beer. It’s basically a stronger flavored, less sweet ginger ale.
Gerald says
I make my ginger beer with a larger container with an air lock on it, so there is no pressure to release. I make sauerkraut in the same container.
Cathy says
Great suggestion. I’ll have to try that!
agreso says
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?
Cathy Roma says
Plastic bottles will work perfectly. Just remember to be careful as you release the pressure!
agreso says
What a great idea! Love the jalapeno garnish, too Cheers! (and have a great long weekend !)
Bunny says
I almost always make my “Moscow/Mexican” mules with tequila, because that is my spirit of choice. I never thought to add Cointreau or a jalapeño to it though. I can’t wait to try this and to make my own ginger beer!! The current ginger beer I use is Bundaberg.
Cathy Roma says
If you like a little heat I think you’ll love the jalapeño. I love the kick!