Moscow Mule Recipe Redux: The Mexican Mule with Tequila
The Moscow Mule is a popular cocktail with mixologists and drinkers. Made with ginger beer, lime and vodka and served elegantly in a dazzling copper mug. But for something divine, change up your Moscow Mule recipe by replacing the vodka with tequila and muddle a slice of jalapeño at the bottom of your glass.
Ginger beer and lime are a match made in heaven. These two ingredients are married perfectly in so many classic cocktails. A sweet and refreshing Dark and Stormy mixes ginger beer, lime and dark rum.
To celebrate Cinco De Mayo and the coming of spring, leave the freezing winter of Moscow for the warm spring sunshine of Mexico and swap out the vodka for tequila for a Mexican Mule. Add muddled jalapeños peppers for some kick and this cocktail will have you and your guests toasting “Ole!” in no time.
Make sure you select a hearty, unfiltered ginger beer for a spicy ginger flavor to mix perfectly with the jalapeño peppers. Because this cocktail is stirred, not shaken, make sure that the tequila you use is very cold. I keep my tequila in the freezer…just in case.
Makes 1 6 ounce cocktail over ice
1 1/2 shots (1.5 ounces) tequila (very cold)
1 shot (1 ounce ) fresh lime juice (from about 2 limes)
4 ounces ginger beer (very cold)
Slice the jalapeño into very thin pieces and add two (remove the seeds) to a highball class or mason jar. Add the tequila and use a muddler or the back of a wooden spoon to crush the jalapeño.
Add the lime juice and stir. Add 3 large ice cube then top off with the lime juice and ginger beer and stir gently.
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Photos by Ally-Jane
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