Chile Mule Recipe
Finlandia, Ancho Reyes Poblano, Lime, Ginger Beer
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare glass (optional)
If you want a salted rim, rub the lime wedge around the outer rim of a copper mule mug or highball glass. Spread the coarse or smoked salt on a small plate and dip the rim to coat lightly. Set the glass aside.
- 2
Build the drink
Fill the prepared mug or glass with ice cubes until near the top (about 1 cup). Pour 2 oz Finlandia Vodka over the ice, then add 0.75 oz Ancho Reyes Poblano liqueur. Add 0.75 oz freshly squeezed lime juice.
- 3
Top and gentle stir
Top the mixture with approximately 4 oz chilled ginger beer. Using a long bar spoon, give the cocktail 2–3 gentle stirs to integrate the liqueur and lime without flattening the ginger beer's carbonation.
- 4
Garnish and serve
Garnish with a lime wheel or wedge on the rim. If desired, add a thin slice of fresh poblano or dried ancho chile on the rim or floated on top for aroma and visual heat. Serve immediately with a straw or spoon.
- 5
Tasting notes & adjustments
If the drink tastes too spicy or vegetal from the Ancho Reyes Poblano, add 0.25 oz more ginger beer or 0.25 oz simple syrup to soften. If it lacks brightness, add another 0.25 oz lime juice. Adjust to taste and enjoy responsibly.
