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Mexican Mule Cocktail
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Easy and quick
We love Moscow Mules here at Something New For Dinner and have published many variations of the Moscow Mule on our site. Our Garden Mule, made with muddled blueberries and cucumbers, has been featured on Huffington Post and won a Community Pick award on Food 52. Our Orange Mule, is super easy to make and has also been featured on Huffington Post. Then we have our tropical Pineapple Mule, our holiday Pomegranate Mule and a Maui Mule that we learned to make from a bartender at one of our favorite restaurants, Mala Ocean Tavern in Lahaina, Maui.
All of our Moscow Mule variations are very good choices, but I have never posted the recipe for the Moscow Mule cocktail we drink the most. In our house we call these Mexican Mule cocktails Slippery Ottens, after our good friend and videographer Eric Michael Otten, who is always in charge of making these drinks when he is our guest. We call these Mexican Mules Slippery Ottens, because Eric pours a very stiff drink, so if you have one you are OK, but if you have more than one you may find yourself on a slippery slope. After your first Slippery Otten the second drink becomes a Sloppy Otten. More than three cocktails and the drink morphs into a Slutty Otten. Or you can cruise the entire spectrum of Otten-made drinks in a single glass by following Eric's formula:
2 ounces tequila = Slippery Otten
3 ounces tequila = Sloppy Otten
4 ounces tequila = Slutty Otten
The choice is yours!
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Start with Tequila add some Tajin and A Lime Tequila Boozy Ice Pop Garnish
The main ingredients in a Mexican Mule are tequila, ginger beer, lime and simple syrup. But there are a few things we like to do to jazz them up. If you like a little heat in your cocktail, you can add a couple slices of jalapeno to the sugar and water when you make the simple syrup. Don't forget to remove when the simple syrup has cooled.
We also like to use a rim of Tajin, the wonderful spice that is used by the fresh fruit street vendors in Mexico and in Southern California. A Tajin rim is great on Mexican Mules, Palomas and Bloody Marys.
If you really want to create a fun presentation of this cocktail, add one of our Tequila Lime Boozy Pops as a garnish. These are also darn delicious by themselves on a hot summer afternoon.
Here are the ice molds and wooden sticks we use to make our boozy pops.
Here are our favorite Moscow Mule mugs. They are large and well-crafted and we love the stainless steel handle. If you have trouble keeping your Moscow Mule mugs shiny and bright, check out our post on How to Clean Copper Moscow Mule Mugs.
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PrintMexican Mule Cocktail
Mexican Mules are a variation of the always delicious Moscow Mule. Made with tequila, fresh lime juice, simple syrup and ginger beer, these cocktails are the perfect summer thirst-quencher. Take your Mexican Mules up a notch and add one of our Tequila Lime Boozy Pops as an edible garnish.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Category: Cocktails
Ingredients
For the simple syrup:
1 cup sugar
1 cup water
1 jalapeno or serrano chile, seeded and sliced in half (optional)
For a single cocktail:
Tajin seasoning
2 ounces silver tequila
1 ounce lime
1/2 ounce simple syrup
4 ounces ginger beer
Optional garnish: lime, cucumber, chile slices or a Tequila Lime Boozy Pop
Instructions
For the simple syrup:
Combine water, sugar in a small pan. Bring to a boil briefly and reduce heat, stirring until all the sugar is dissolved. Remove from heat and add optional chiles. Cool to room temperature and remove chiles.
Rim a highball glass or Moscow mule mug with a lime squeeze. Dip the glass in a small plate of Tajin seasoning to coat the edges. Fill the glass with ice and add vodka, lime juice and simple syrup. Stir gently and top with ginger beer. Garnish with lime or cucumber wheels dipped in tajin and/or a slice of chile.
Notes
If you want to minimize dilution and get your drink very cold, instead of stirring the ingredients in the serving glass, shake the lime, tequila and simple syrup in a cocktail shaker and pour into the ice filled serving glass, then top with ginger beer.
