Playing Marcela Valladolid's Mexican Mule

“Every restaurant I visit nowadays has some sort of Moscow Mule on their cocktail menu. I’m not a huge vodka drinker, but I do love how it is served in those gorgeous copper mugs, so I thought to myself, “I need to whip this up with tequila.” If you have those copper mugs, use them for this. The metal keeps the cocktail cold for a very long time.”

Ingredients
  • 1/2 chile, fresh serrano, stemmed
  • 1/2 cup sugar, granulated
  • 1/2 cup water
  • 1/4 cup mint leaves, loosely packed fresh plus more for garnish
  • 1/2 cup tequila blanco
  • 1/4 cup lime juice, freshly squeezed
  • 1 ginger beer, 12-ounce bottle chilled
Preparation

Combine the serrano chile, sugar, water and mint in a small, heavy pot. Stir over medium heat until the sugar dissolves, about 2 minutes. Remove from the heat and let cool completely. Once the simple syrup is cooled, discard the serrano.
 
In a large pitcher, combine the tequila, lime juice and cooled simple syrup. Stir to combine.

 
Fill four glasses with ice cubes. Divide the tequila mixture among them and top with the ginger beer and garnish with mint leaves. Serve immediately.


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