Name: Mexican Mule
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Reposado tequila; 15 ml Lime juice; 10 ml Sugar syrup (2:1); 90 ml Ginger beer

Mexican Mule
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Serve in a Copper mug or Collins glass

Ingredients:
2 oz	Patrón Reposado tequila
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₃ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
3 oz	Thomas Henry Ginger Beer

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Copper mug or Collins glass.
Prepare garnish of lime slice wheel and mint sprigs.
POUR first 3 ingredients into mug/glass and briefly stir.
Two-thirds fill glass with cubed ice.
TOP with ginger beer and briefly stir.
Fill glass with a crown of crushed ice.
Garnish with lime slice and mint sprigs bouquet.
Serve with a straw.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

As the name suggests, this is a tequila-based version of the Moscow Mule - simple as that. And very tasty.

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AKA: El Burro

Variant:

El Burro

Nutrition:

One serving of Mexican Mule contains 220 calories

Alcohol content:

1.3 standard drinks
10.8% alc./vol. (10.8° proof)
18.9 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 6 comments for Mexican Mule.
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Simon Sedgley

15th January at 10:27

Our favourite version of this substitutes Del Maguey Crema de Mezcal for the Tequila. Since the Crema has roast Agave syrup as a component, we go with just 5ml sugar syrup. Dial the Crema back to 40-50ml if 60ml Mezcal seems excessive. The Mezcal gives as good as it takes up against the ginger beer. Delicious.

G. M. Genovese

29th June 2023 at 05:22

This is perfection! El Jimador and Fever Tree. Perfect specs.

Nicholas Merriman

11th March 2023 at 05:46

I’ve made this several times now. It’s definitely a go-to. After experimenting I now use agave syrup instead of sugar syrup. Last couple I’ve also been adding a half ounce of a locally(BC, Canada) produced quadruple sec with enjoyable results.

John Hinojos

19th September 2021 at 19:42

Great cocktail. A wonderful ginger falvoured margarita on the rocks. Life is good.

Guillaume Manchelle

26th March 2021 at 16:29

I do mine with ginger juice freshly pressed, sparkling water and some home made orgeat syrup
It is gorgeous

Vincent Dufour

26th July 2020 at 09:45

I used the brand FEVER TREE, the color of my Mexican mule is a bit lighter. Still very good

Vincent Dufour

25th August 2020 at 19:28

Indeed, I prefer fever tree , much better than Bundaberg in my opinion

Simon Difford

26th July 2020 at 10:25

To be honest, the pic above is so old that it's pre-digital so I suspect the colour difference is due to our bad image rather than a difference in ginger beer. Fever-Tree does have a good bite to its ginger beer.

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