The Luna Mule Recipe
Lunazul jalapeno-infused tequila with ginger beer, muddled mint, lime
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Ingredients
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Cocktail
Method
Cocktail
- 1
Muddle
Place 8 fresh mint leaves into a sturdy mixing glass or cocktail shaker. Add 0.5 oz simple syrup and gently press the mint with a muddler 6–8 times to bruise the leaves and release essential oils. Avoid over-muddling (which can produce bitterness).
- 2
Build
Add 2 oz Lunazul jalapeño-infused tequila and 0.75 oz fresh lime juice to the shaker with the muddled mint. Fill the shaker with ice (about 1 cup) and shake vigorously for 8–10 seconds until well chilled.
- 3
Assemble
Fill a copper mug or highball glass with fresh ice. Strain the shaken mixture into the prepared glass using a fine strainer to catch mint fragments, or double-strain if you prefer a cleaner drink.
- 4
Top and Garnish
Top with 4 oz ginger beer and gently stir once or twice to combine (do not over-stir to preserve carbonation). Garnish with a lime wedge on the rim, a sprig of mint (slap the mint between your palms first to brighten the aroma), and an optional jalapeño slice for extra visual heat.
- 5
Serve
Serve immediately while cold and fizzy. Advise guests about the jalapeño heat if you used a spicy infusion or garnish.