Blood Orange Mule Recipe

Chill and juice

Chill your copper mug or highball glass in the freezer for 5–10 minutes. While chilling, juice fresh blood oranges until you have about 2 oz (roughly one medium blood orange) and juice a lime to yield 1/2 oz.

If using a salted rim: rub the lime wedge around the mug's rim, then dip the rim into coarse salt or Tajín laid on a small plate to coat. Tap off any excess.

Fill the chilled mug or glass with crushed ice or cubed ice to the top.

Pour 2 oz vodka over the ice.

Add 2 oz fresh blood orange juice and 1/2 oz fresh lime juice to the mug.

If you prefer sweeter drinks or your blood oranges are tart, add 1/4 oz simple syrup. Otherwise omit.

Top with approximately 4 oz chilled ginger beer. Pour slowly so the carbonation stays vibrant.

Gently stir once or twice with a bar spoon to integrate juices with ginger beer—avoid over-stirring to preserve fizz.

Garnish with a blood orange wheel placed on the rim, a lime wedge, and a sprig of fresh mint tucked into the ice.

Serve immediately with a straw if desired.