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)!
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.
Let stand, covered, at room for 2-3 hours. Place in refrigerator and cool to 70 degrees.
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.