The Mule Recipe

Prepare ginger

Peel and roughly chop approximately 1 inch of fresh ginger. Place the chopped ginger in a blender or in a cocktail muddler if using a shaker.

Extract ginger flavor

If using a blender: add the chopped ginger, 0.5 oz simple syrup, and 1 oz fresh lime juice to the blender and pulse 3–4 times until the ginger is broken down but not completely liquefied (you want small fibrous pieces). If using a muddler: muddle the ginger with the simple syrup and lime juice until fragrant and juices are released (about 20–30 seconds).

Combine with vodka and ice

Add 2 oz vodka and 1 cup of ice to the blender. Blend on high for about 10–20 seconds until the mixture is smooth and slushy. If using a shaker method (no blender), fill the shaker with crushed ice, add the muddled ginger mixture and vodka, then shake vigorously for 15–20 seconds and strain over fresh crushed ice in the serving glass.

Pour the frozen mule slush into a chilled rocks or mule mug, leaving a little headroom (about 1/2 inch).

Top carefully with 2 oz chilled ginger beer to add carbonation and extra ginger flavor. Gently stir once with a bar spoon to combine (one slow swirl).

Garnish with a lime wedge or wheel on the rim, an optional thin slice of candied or fresh ginger placed on top of the slush, and a mint sprig if desired.

Serve immediately with a straw and spoon. Advise guests to stir occasionally as the ginger beer will separate slightly from the frozen base.