Mango Peach Mule Recipe
mango, peach, lime, ginger beer
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare puree (if making fresh)
If using fresh fruit, peel and dice 1/2 ripe mango and 1/2 ripe peach. Place in a blender with 1 teaspoon simple syrup (optional) and blitz until smooth. Strain through a fine mesh if you want a silky texture. Measure out 1 oz for the cocktail. Alternatively use store-bought mango-peach puree or nectar.
Fill a copper mule mug or highball glass with ice (about 1 cup).
Add 2 oz mango vodka, 1 oz peach liqueur, 0.5 oz fresh lime juice, and 1 oz peach-mango puree into the glass over the ice.
Give the mixture a gentle stir (6–8 rotations) to incorporate the puree and spirits without flattening the carbonation later.
Top with 4 oz chilled ginger beer. Gently stir once to marry the ginger beer with the cocktail (1–2 slow stirs).