- 1½ ounces tequila blanco (could use 2 ounces for more punch)
- ½ ounce triple sec
- ½ ounce freshly squeezed lime juice
- 4 ounces ginger beer, chilled*
- To garnish: Lime slice and jalapeño slice (optional)
Fill a copper mug or glass of choice with ice. Pour in the tequila, triple sec, lime juice, and cold ginger beer. Stir and garnish with a lime wedge and optional jalapeño slice.
*Be sure you buy ginger BEER, not ginger ALE (its milder, sweeter, more carbonated sister). If you’re new to ginger beer, know that, despite the name, there is no alcohol in it. The flavor will vary from brand to brand. Bundaberg is widely available and is one of my favorites.
•If you’d like a touch of heat in your Mexican mule, simply muddle a slice or two of jalapeño in the bottom of the mug with a splash of ginger beer before mixing the cocktail. Note that this will provide a light vegetal flavor as well.
•If you’d like to serve a crowd, you may scale the recipe up and make it a pitcher drink.
•If you’d like to prep ahead, combine everything but the ginger beer, adding that just before serving to make the most of the carbonation. That said, if you have leftover ginger beer, place the cap on top of the bottle and refrigerate. If you use it within two days, it will still make a very good drink