Mr Xavier’s Mule Recipe

Make ginger juice (if using fresh)

Peel and grate about 4 ounces (115 g) fresh ginger. Wrap grated ginger in a fine mesh cloth or cheesecloth and squeeze over a small bowl to extract roughly 6–8 tablespoons (approx. 0.25–0.33 cups) of ginger juice. Alternatively, steep 4 ounces of sliced ginger in 1/2 cup hot water for 15 minutes and strain to make a concentrated ginger infusion; cool completely before using.

Combine lime juice, ginger juice (or cooled ginger infusion), simple syrup, and cold water in a pitcher. Stir thoroughly until the syrup is fully incorporated. Taste and adjust sweetness: add a tablespoon more simple syrup if you prefer sweeter, or a tablespoon more lime juice for more brightness.

Chill the ginger beer and sparkling water until very cold. When ready to serve, add the chilled ginger beer and sparkling water to the pitcher with the ginger-lime base and gently stir once or twice to combine. Do not over-stir to preserve carbonation.

If using Angostura or non-alcoholic aromatic bitters, add 1 dash per serving to the pitcher or add dashes directly into each glass just before pouring to keep the aroma fresh.

Muddle half of the cucumber slices and 8–10 mint leaves in the bottom of a measuring cup or small bowl just enough to release aromatic oils and cucumber flavor (about 10–15 gentle presses). Add the muddled mixture to the pitcher and stir gently.

Fill highball or copper mule mugs with about 1 cup of ice (adjust per glass). Pour the Mr Xavier’s Mule mixture over the ice, filling each glass and leaving a little room at the top. Garnish each glass with a lime wheel or wedge, a few fresh mint leaves, and a cucumber slice. If desired, add an extra dash of bitters on top of each drink for aroma.

Serve immediately with a stirring straw or spoon. Encourage guests to stir lightly before sipping to blend any settled aromatics.