Mexican Mule

by Marcela Valladolid 9:32 AM, May 11, 2017

Aired September 6, 2017

Serves 4

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