Mexican Mule recipe
A lively, agave-forward variation of the classic buck featuring earthy tequila and spicy ginger beer.
Method: Stir ·
Glass: Copper mug or clay cup ·
Time: 5 min ·
Difficulty: Advanced ·
Family: Modern Classics
Ingredients
- 2 oz Blanco Tequila (100% agave)
- 0.75 oz Fresh Lime Juice (Freshly squeezed)
- 0.5 oz Simple Syrup (1:1 sugar to water ratio)
- 4 oz Ginger Beer (High-spice craft brand)
- 1 wheel Lime Wheel (For garnish)
- 2 sprigs Fresh Mint (Slapped for aromatics)
How to make a Mexican Mule
- Combine the blanco tequila, fresh lime juice, and simple syrup in a cocktail shaker filled with ice.
- Shake vigorously for 10 seconds to chill and dilute the mixture properly.
- Strain the contents over fresh crushed ice into a chilled copper mug.
- Top with 4 ounces of craft ginger beer and stir gently from bottom to top to integrate.
- Garnish with a fresh lime wheel and a slapped sprig of mint.
Garnish
a fresh lime wheel and a slapped sprig of mint
Pro tip
Measure carefully, keep the dilution controlled, and serve Mexican Mule as soon as it is cold and balanced.
History of the Mexican Mule
The Mexican Mule emerged during the mid-20th-century spirits evolution as bartenders began substituting vodka with regional spirits. While the classic Moscow Mule was popularized in Los Angeles in 1941, the adaptation pairing ginger beer and citrus with tequila became a staple of modern cocktail culture, celebrating the unique character of agave.
Flavour profile
Citrus, Boozy, Sweet, Herbal
Variations
- Oaxacan Mule — Substitute mezcal for the blanco tequila to introduce a rich, smoky campfire dimension.
- Spicy Jalisco Mule — Muddle two slices of fresh jalapeño in the shaker tin with the lime juice before adding the tequila.
- Prickly Pear Mule — Add 0.5 oz of prickly pear syrup in place of simple syrup for a vibrant magenta color and earthy fruit sweetness.
Practise making the Mexican Mule in the free Virtual Bar game.