Mexican Mule: A Spin On A Classic From South of the Border

Jun 06, 2016

The heat is on. Barbeques are on the horizon. Time to take a day off, and pour yourself a cold one. If you’re in the market for a new drink, we recommend a new spin on a classic, a Mexican Mule.

In the world of cocktails, the original Moscow Mule is as classic as it gets. The combination of vodka, ginger beer, limejuice, and that unforgettable copper mug, has been an American staple since the 1950’s, when John G. Martin, Pierre Smirnoff, and Jack Morgan were slanging them across the country. Martin, at the time owner of G.F. Heublin Brothers, Inc. and Smirnoff, who was head of the Heublin vodka division, were taking advantage of the spirit’s rising popularity, and distributing Smirnoff vodka nationwide. Morgan, owner of Cock N’ Bull products and the infamous celebrity hotspot Cock N’ Bull restaurant in Hollywood, was simultaneously marketing his spicy ginger beer, and during a long night of drinking at the Chattham Hotel in New York, the Moscow Mule was born.

Some 65 years later, and the beverage is still a go-to for many a bar patron. Nowadays, however, our predilections are a bit more diverse. There are a number of variations on the Moscow Mule, from the Spicy to the Long Island Mule. The Mexican Mule, however, is hands-down our favorite. Swap out the vodka for some Tequila, opt for a zesty ginger beer, and lose the copper mug in favor of a highball. Summer’s around the corner, and this refreshing cocktail has lounging poolside written all over it.



1.5 oz. Tequila (preferably Silver)
3 oz. Jamaican Ginger beer (we recommend Reed’s)
Juice of half a lime




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