Mexican Mule

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The customary Moscow donkey gets a fiery turn with tequila and cut jalapeño in this Mexican Mule. Natively constructed ginger lager truly turns up the wow factor (in addition to it’s simpler than you might suspect)!

We generally had a container of soda in our frig growing up, both to appreciate with supper and for it’s mending properties.

Presently when you open my cooler, it is anything but a jug of soda you’ll discover, however a lump of bumpy ginger in the crisper cabinet. It’s an absolute necessity have for Asian and Indian plans and utilized as regularly in my kitchen as garlic and onion.

It’s a basic piece of my Thai-style coconut chicken curry, the dressing for my Chinese chicken plate of mixed greens and gives hot spiked juice some additional punch.

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Ingredients

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

Instructions

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.
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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!
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