Bartender’s Select Mule Recipe

Measure and combine

Add 2 oz vodka and 0.5 oz fresh lime juice into a cocktail shaker or mixing glass. If you prefer a slightly sweeter mule, add 0.25 oz simple syrup. Add 2 dashes Angostura bitters if using for subtle spice and depth.

Mix or shake

If you want a slightly frothy, well-chilled drink, add a handful of ice to the shaker and shake vigorously for 8–10 seconds. For a brighter, less diluted mule, stir with ice in a mixing glass for 12–15 seconds. Both methods properly chill and dilute the spirit.

Prepare glass

Fill a chilled mule mug or highball glass with crushed or cubed ice (about 1 cup). If you shook the cocktail, double-strain into the glass to keep shards out; if you stirred, use a strainer to pour over the ice.

Top with ginger beer

Carefully top the spirit and lime base with 4 oz ginger beer. Pour gently along the inside of the glass to preserve carbonation and a light effervescence.

Final balance

Taste briefly. If the mule feels too tart, stir in up to 0.25 oz more simple syrup. If you used bitters, the aromatic profile should already be balanced.

Express a lime wheel or wedge over the drink by squeezing lightly to release oils, then drop it into the mug or hang on the rim.

Garnish with a thin slice of candied or fresh ginger placed on top of the ice and, if desired, a mint sprig slapped once between your palms to release aroma and tucked beside the lime.

Serve immediately with a straw or stirrer. Encourage sipping to enjoy ginger beer effervescence and layered aromatics.

Rinse and wash your shaker, jigger, and strainer promptly to avoid syrup and citrus residue sticking. Dry and store the mule mug for next use.