Pekín Mule Recipe

Cocktail

1. 1

   Prepare glass

   Chill a mule mug or highball glass in the freezer for 5–10 minutes, or fill it with ice while you prepare the drink to cool it.

2. 2

   Build the cocktail

   Add 2 oz Tequila Patrón Blanco, 0.75 oz ginger syrup, 0.75 oz yuzu juice, and 0.5 oz fresh lime juice into a shaker filled with ice (use cubed ice).

3. 3

   Shake

   Shake vigorously for about 10–12 seconds until the outside of the shaker is frosty and the ingredients are well chilled and combined.

4. 4

   Prepare serving glass

   Discard the ice from the chilled mug (if you pre-chilled) and add fresh crushed ice (about 1/2 cup) or fill with fresh cubed ice (about 1 cup) depending on your preferred presentation.

5. 5

   Strain and top

   Double-strain the shaken mixture into the prepared glass over the fresh ice. Top with approximately 3 oz ginger soda, pouring gently to preserve carbonation. Stir once lightly with a bar spoon to integrate the soda with the base (1–2 gentle spins).

6. 6

   Garnish and finish

   Express a strip of yuzu peel over the drink to release oils (if available) and drop it in. Garnish with a lime wheel on the rim and a candied or fresh ginger slice on a pick. Serve immediately with a straw or small spoon for the crushed ice.

7. 7

   Adjustments & notes

   If you prefer sweeter: increase ginger syrup to 1 oz. For more tartness: increase yuzu or lime juice by 0.25 oz. If yuzu juice is not available, substitute with equal parts fresh grapefruit and lemon juice (approx. same acidity) but reduce to 0.5 oz and adjust to taste.