Mexican Mule Recipe

Combine and simmer

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add the 4 oz thinly sliced or grated fresh ginger. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Infuse

Lower heat to maintain a bare simmer and cook for 8–10 minutes to extract ginger flavor. Do not boil vigorously; a gentle simmer gives a clean ginger infusion.

Cool and strain

Remove from heat and let the syrup steep for 15–20 minutes (longer for stronger ginger). Strain through a fine-mesh sieve or cheesecloth into a clean jar, pressing on solids to extract liquid. Discard solids. Stir in 1 tsp fresh lime zest if using. Cool to room temperature, then refrigerate. Syrup keeps 10–14 days refrigerated.

Prepare glass: Fill a mule mug or highball glass with crushed ice or large ice cubes to chill.

Build the drink: In a cocktail shaker (or mixing glass) combine 2 oz jalapeño tequila, 0.75 oz fresh lime juice, and 0.75 oz housemade ginger syrup. If you prefer a spicier drink, add an additional 0.25 oz ginger syrup or a dash of muddled jalapeño. Add a few ice cubes and shake vigorously for 8–10 seconds to chill and slightly dilute.

Top and stir: Strain the shaken mixture into the prepared glass over fresh ice. Top with ~4 oz chilled ginger beer. Gently stir once or twice to combine, preserving the ginger beer's carbonation.

Garnish and finish: Garnish with a lime wheel or wedge on the rim and a single fresh jalapeño slice floated on top (or a candied ginger on a pick if desired). Serve with a straw and a small bar spoon for stirring.