Mexican Mule

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)!


Mexican Mule – Tequila blanco – Cointreau (orange liqueur) – Lime juice – Ginger beer  – Lime wedges and jalapeño slices for garnish Ginger Beer – Water – Light brown sugar, packed

Mexican Mule 1. Fill a copper mug or tumbler with ice.

2. Pour in tequila, Cointreau, lime juice, and cold ginger beer. Stir and garnish with lime wedge and jalapeño slices.

Ginger Beer 1. 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. Place in refrigerator and cool to 70 degrees.

4. Use a fine mesh strainer to strain and stir in yeast. 5. Use a funnel to pour into a 2 liter bottle or into 2 – 1 liter bottles.

6. 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.




For More Posts Like This Visit What Should I Make For