Marrakesh Mule Recipe

Name: Tea House Chinese Restaurants Marrakesh Mule Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Moroccan
Ingredients: 1.5 oz vodka; 0.75 oz fresh lime juice; 4 oz ginger beer; 0.25 tsp orange blossom water; 0.125 tsp rose water; 0.5 oz simple syrup (1:1); 6 leaf fresh mint leaves (for muddling); 3 slice cucumber slices (thin); 1 cup cracked ice; 1 slice lime wheel (garnish); 1 sprig mint sprig (garnish); 0.125 tsp optional: ground cinnamon (sprinkle)

Inspired by Tea House Chinese Restaurant

Time8m

Serves1

Make Marrakesh Mule Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marrakesh Mule (per cocktail)

1 1/2 oz vodka

3/4 oz Fresh lime juice

4 oz Ginger beer

1/4 tsp orange blossom water

1/8 tsp rose water

1/2 oz simple syrup (1:1)

6 leaf fresh mint leaves (for muddling)

3 slice cucumber slices (thin)

1 cup cracked ice

1 slice lime wheel (garnish)

1 sprig mint sprig (garnish)

1/8 tsp optional: ground cinnamon (sprinkle)

Method

Marrakesh Mule (preparation & build)

Muddle aromatics

In a cocktail shaker or mixing glass, place the cucumber slices and mint leaves. Add the simple syrup and gently muddle 6–8 times to release cucumber and mint oils without pulverizing the mint (you want fragrance, not bitterness).

Add spirits & florals

Add the vodka, fresh lime juice, orange blossom water, and rose water to the shaker with the muddled aromatics. Add a few ice cubes, cap the shaker, and shake vigorously for about 10–12 seconds to chill and integrate the floral notes.

Prepare glass

Fill a mule mug or highball glass with cracked ice (about 1 cup). Strain the shaken mixture over the ice through a fine strainer to remove mint fragments and cucumber solids.

Top with ginger beer

Carefully top the drink with the ginger beer (about 4 oz). Gently stir once or twice with a bar spoon to combine — avoid over-stirring to keep carbonation.

Garnish

Float a lime wheel on the top, place a fresh mint sprig in the glass (slap it between your palms first to release aroma), and if desired, very lightly dust the surface with a pinch (about 1/8 tsp) of ground cinnamon for a subtle Moroccan touch.

Serve

Serve immediately while fizzy and cold. Provide a straw and a spoon for stirring if the drink sits for a moment.