Mezcal Mule

Mezcal Mule is bright, smoky, and sharply refreshing, with spicy ginger beer and tart lime lifting the earthy depth of mezcal. A chili-salt rim and cool cucumber garnish give it a distinctly Mexican, bar-ready finish.

Nutrition · per serving

182kcal

0.4gProtein

16.2gCarbs

0.1gFat

0.4gFiber

2 servings

Ingredients

10 items

Chili-salt rim

fine sea salt4 g

chili powder2 g

lime wedge1 wedge

Cocktail

mezcal100 ml

ginger beer, chilled240 ml

fresh lime juice30 ml

cucumber60 g

ice cubes300 g

To garnish

cucumber ribbons or slices20 g

lime wheels2 slices

Tips

•For a smokier mule, choose a boldly peated mezcal; for a softer version, use a joven mezcal with citrus notes.
•Chill the mugs or glasses for 5 minutes in the freezer if you want an extra-cold classic bar-style serve.
•If your ginger beer is very sweet, add an extra 5-10 ml lime juice total to sharpen the balance.
•Use a light hand with the chili rim so it seasons the first sip without overpowering the drink.

Steps

1
Mix the fine sea salt and chili powder on a small plate. Rub the rims of 2 mule mugs or short glasses with the lime wedge, then dip the rims into the chili-salt mixture to coat lightly.
4 g fine sea salt2 g chili powder1 wedge lime wedge
2
Cut the cucumber into a few slices. Divide the cucumber between the glasses and gently muddle just enough to release its fresh aroma; do not crush it to a pulp or the drink can become watery and vegetal.
60 g cucumber
3
Fill the glasses with the ice cubes. Pour in the mezcal and fresh lime juice, dividing both evenly between the glasses.
300 g ice cubes100 ml mezcal30 ml fresh lime juice
4
Top each glass with the chilled ginger beer. Stir once or twice gently to combine without knocking too much carbonation out of the drink.
240 ml ginger beer, chilled
5
Garnish each drink with cucumber ribbons or slices and a lime wheel. Serve immediately while very cold.
20 g cucumber ribbons or slices2 slices lime wheels

Origin & History

The Mule template descends from the Moscow Mule, a mid-20th-century cocktail built on spirit, ginger beer, and lime. This Mexican variation swaps in mezcal, whose smoky agave character pairs naturally with lime and chili, echoing flavor combinations common in Mexican drinks and fruit snacks.

mexican cocktail mezcal ginger-beer vegan beginner quick classic

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Steps

Mix the fine sea salt and chili powder on a small plate. Rub the rims of 2 mule mugs or short glasses with the lime wedge, then dip the rims into the chili-salt mixture to coat lightly.

4 g fine sea salt2 g chili powder1 wedge lime wedge

Cut the cucumber into a few slices. Divide the cucumber between the glasses and gently muddle just enough to release its fresh aroma; do not crush it to a pulp or the drink can become watery and vegetal.

60 g cucumber

Fill the glasses with the ice cubes. Pour in the mezcal and fresh lime juice, dividing both evenly between the glasses.

300 g ice cubes100 ml mezcal30 ml fresh lime juice

Top each glass with the chilled ginger beer. Stir once or twice gently to combine without knocking too much carbonation out of the drink.

240 ml ginger beer, chilled

Garnish each drink with cucumber ribbons or slices and a lime wheel. Serve immediately while very cold.

20 g cucumber ribbons or slices2 slices lime wheels