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.”
- 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
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.
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