Spicy Ginger Mule Recipe

If using fresh jalapeño, slice half a jalapeño lengthwise and remove seeds for moderate heat; reserve one thin round slice for garnish.

Place the remaining half of the jalapeño (cut into 2–3 smaller pieces) in the bottom of a shaker or mixing glass with the fresh ginger piece (if using).

Muddle the jalapeño and ginger gently 6–8 times to release oils and heat without pulverizing — you want aroma and some spice, not bitter over-extraction.

Add the pineapple purée (2 oz), fresh lime juice (0.75 oz), and simple syrup (0.5 oz) to the shaker with the muddled aromatics.

Add a generous handful of ice (about 1 cup) to the shaker, secure the lid, and give the mixture a quick, energetic shake for 8–10 seconds to chill and integrate flavors.

Strain the shaken mixture through a fine mesh strainer into a chilled highball or copper mule mug filled with fresh ice. This removes jalapeño solids and ginger fibers for a smooth sip.

Carefully pour the Hatch green chile lager (6 oz) down the side of the glass to preserve some effervescence.

Top with ginger beer (3 oz) to taste; gently stir once with a bar spoon to combine — avoid over-stirring to keep fizz.

Taste and adjust sweetness or heat: add up to 0.25 oz more simple syrup if too tart, or a tiny fresh jalapeño muddle if you want more kick.

Garnish with the reserved jalapeño slice threaded onto a pineapple wedge and a lime wheel on the rim. Optionally tuck a thin roasted Hatch green chile strip along the rim or float it on top for smoky aroma.

Serve immediately while fizzy. Recommend serving size: 1 cocktail.