Mango Mule Recipe

Make simple syrup (optional)

Combine 0.5 cup sugar and 0.5 cup water in a small saucepan over medium heat. Stir until sugar dissolves and mixture just begins to simmer. Remove from heat and cool to room temperature. Refrigerate until needed. Yields about 3/4 cup; use 0.5 oz per cocktail.

Make fresh mango puree (optional)

Place 1 cup chopped ripe mango in a blender or food processor and puree until smooth. If too thick, add up to 1 tablespoon water and blend again. Strain through a fine sieve for extra-smooth texture if desired. Measure out 2 oz (about 1/4 cup) of puree per cocktail.

If rimming the glass, rub the lime wedge around the rim and dip the glass into a small plate of chili powder or Tajín (optional).

Fill a mule mug or highball glass with ice (about 1 cup).

In a cocktail shaker, add 6 fresh mint leaves and gently muddle 4–5 times to release oils (do not shred).

Add 2 oz vodka, 2 oz mango puree, 0.5 oz fresh lime juice, and 0.5 oz simple syrup to the shaker with the muddled mint. Add a few ice cubes, cap the shaker, and shake vigorously for 10–12 seconds until well chilled.

Strain the shaken mixture into the prepared ice-filled mug or glass.

Top with 4 oz chilled ginger beer, pouring gently to preserve carbonation. Stir once gently with a bar spoon to combine.

Garnish with a sprig of mint and a lime wedge. Serve immediately.

For a lighter drink, reduce vodka to 1.5 oz and increase ginger beer to 5–6 oz. For more mango flavor, add another 0.5 oz mango puree. Adjust simple syrup to taste depending on mango sweetness.

To make a batch for 8 servings, multiply ingredient quantities by 8, mix vodka, mango puree, lime juice, and simple syrup in a pitcher, keep chilled, then pour over ice and top each glass with ginger beer and fresh mint.