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Close up shot of a Mexican Mule served in a copper mug garnished with lime and jalapeño slices placed on a wood board with another mug in the background.
Mexican Mule
Prep Time
5 mins
Total Time
5 mins

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)!

Course: Cocktail
Cuisine: Mexican
Keyword: mexican mule, moscow mule
Servings: 1 serving
Calories: 216 kcal
Mexican Mule
  • 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
Ginger Beer
  • 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
Mexican Mule
  1. 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.

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. Make sure you leave at least 2 inches of room at the top.
  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.

  7. Store in the refrigerator for up to a week.
Recipe Notes
  • 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!
Nutrition Facts
Mexican Mule
Amount Per Serving
Calories 216
% Daily Value*
Sodium 9mg0%
Carbohydrates 15g5%
Sugar 14g16%
Vitamin C 4.3mg5%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.