Mango Mule Recipe
A tropical twist on the classic mule, featuring vibrant mango flavors with a spicy ginger kick.
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Ingredients
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Mango Ginger Mule
Method
Mango Ginger Mule
Prepare glass
If desired, lightly moisten the rim of a copper mule mug or highball glass with a lime wedge. Dip the rim into coarse salt or tajin to rim the glass. Fill the glass about 3/4 full with crushed or cubed ice and set aside.
Muddle aromatics
In a cocktail shaker or mixing glass, add the thinly sliced fresh ginger, 4 mint leaves, and 0.5 tbs simple syrup (or agave). Gently muddle 6–8 times — press just enough to release ginger oils and bruise the mint without shredding the leaves, about 10–15 seconds.
Combine base
Add 2 oz rye or vodka, 3 oz mango puree, and 0.5 oz fresh lime juice to the shaker. Add a large handful of ice (enough to chill) and shake vigorously for 10–12 seconds until well chilled and slightly frothy.
Top and finish
Top the cocktail with about 4 oz chilled ginger beer. Gently stir once or twice with a bar spoon to integrate the ginger beer with the mango mixture. If using, add 2 dashes of Angostura bitters for depth and gently stir again.
Garnish
Garnish with a lime wheel or wedge, a fresh mango slice, and a sprig of mint. Optionally tuck a thin slice of fresh ginger alongside the garnish for extra aroma.
Serve
Serve immediately with a straw or stirrer. Encourage the drinker to gently stir occasionally to keep flavors balanced as the ginger beer effervesces.