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)!

INGREDIENTS

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.

SWIPE UP TO GET THE FULL RECIPE!

MORE RECIPES

Moscow Mule

Jalapeño Paloma

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