18 Spicy Mexican Mule Cocktail Recipes

Elevate your cocktail game with these fiery twists on the classic Moscow Mule! We’ve rounded up 18 spicy Mexican Mule recipes that bring the heat and refreshment to any gathering. From smoky chipotle to zesty jalapeño, these creative concoctions are perfect for spice lovers looking to impress. Get ready to shake up your next happy hour—your taste buds are in for a treat!

Classic Mexican Mule with Ginger Beer

My husband and I discovered this twist on the classic Moscow Mule during our last trip to Mexico, and I’ve been obsessed with recreating it at home ever since—there’s something magical about that spicy ginger beer mingling with fresh lime juice. Making this cocktail always reminds me of our beachside dinners in Cancún, where we’d sip these while watching the sunset, and now I love whipping up a batch for Friday night happy hours with friends.

Ingredients

– For the cocktail base: 2 oz silver tequila, 1 oz fresh lime juice (about 1 lime), ½ oz agave syrup
– For serving: 4 oz ginger beer, ice cubes, lime wheel for garnish

Instructions

1. Fill a copper mule mug or highball glass completely with ice cubes.
2. Pour 2 oz silver tequila directly over the ice in the glass.
3. Squeeze 1 fresh lime to yield 1 oz lime juice, straining out any seeds.
4. Add the 1 oz fresh lime juice to the glass with the tequila.
5. Measure ½ oz agave syrup and pour it into the glass. Tip: Lightly warm the agave syrup for 10 seconds if it’s too thick to pour easily.
6. Stir the mixture vigorously with a bar spoon for 15 seconds until well combined and chilled.
7. Top the glass with 4 oz ginger beer, pouring slowly down the side to preserve carbonation.
8. Gently stir once more just to incorporate the ginger beer. Tip: Use a spicy ginger beer for extra kick—it balances the tequila’s sharpness beautifully.
9. Garnish with a thin lime wheel placed on the rim of the glass. Tip: For a decorative touch, make a small slit in the lime wheel so it perches neatly on the glass edge.
10. Serve immediately with a reusable metal straw.

Deliciously refreshing, this mule delivers a bright citrus punch from the fresh lime that cuts through the tequila’s warmth, while the ginger beer adds a spicy, effervescent finish that tingles on the tongue. I love serving these in frosty copper mugs during summer barbecues—the condensation on the outside hints at the cool, invigorating experience within, or for a fun twist, rim the glasses with chili salt to echo the cocktail’s subtle heat.

Spicy Jalapeño Mexican Mule

Warm autumn evenings always make me crave something with a little kick, and this Spicy Jalapeño Mexican Mule has become my go-to for those crisp November nights. I first experimented with this recipe after having one at a local taqueria and spending weeks trying to recreate that perfect balance of heat and refreshment at home.

Ingredients

– For the jalapeño infusion: 2 fresh jalapeños, 1 cup vodka, 1/4 cup lime juice
– For the ginger beer mixture: 12 oz ginger beer, 1 tbsp simple syrup
– For serving: Ice cubes, lime wedges for garnish, coarse salt for rimming

Instructions

1. Slice 2 fresh jalapeños lengthwise and remove the seeds if you prefer milder heat.
2. Combine the sliced jalapeños with 1 cup vodka and 1/4 cup lime juice in a glass jar.
3. Seal the jar tightly and let it infuse at room temperature for exactly 2 hours for optimal flavor extraction.
4. Strain the infused vodka through a fine mesh sieve to remove all jalapeño pieces.
5. Chill the infused vodka in the refrigerator for 30 minutes until it reaches 40°F.
6. Rim two highball glasses by rubbing a lime wedge around the edges.
7. Dip the moistened glass rims into a plate of coarse salt, coating evenly.
8. Fill each prepared glass completely with ice cubes.
9. Pour 2 oz of the chilled jalapeño-infused vodka into each glass.
10. Add 1/2 tbsp simple syrup to each glass for balanced sweetness.
11. Top each glass with 6 oz of chilled ginger beer, pouring slowly down the side to maintain carbonation.
12. Stir each drink gently 3-4 times with a bar spoon to combine ingredients without losing bubbles.
13. Garnish each glass with a fresh lime wedge on the rim.

Spicy yet refreshing, this mule delivers a wonderful tingle that starts with the ginger and finishes with the jalapeño heat. The coarse salt rim provides a perfect contrast to the drink’s natural sweetness, while the ice keeps everything crisp and chilled. Serve it alongside tacos or as a standalone cocktail that’s sure to warm you from the inside out on these cooler evenings.

Mezcal Mexican Mule with Lime

Last weekend, I found myself craving something refreshing with a bit of smoky kick after a long day of recipe testing, and that’s when this mezcal mule came to mind—it’s become my go-to for unwinding with friends on the patio, especially when we’re grilling up some tacos.

Ingredients

• For the base: 2 oz mezcal, 1 oz fresh lime juice, 1/2 oz simple syrup
• For serving: 4 oz ginger beer, ice cubes, lime wheel for garnish

Instructions

1. Fill a copper mule mug or highball glass with ice cubes until it is three-quarters full.
2. Pour 2 oz of mezcal directly over the ice in the glass.
3. Add 1 oz of fresh lime juice to the glass—I always squeeze limes right before mixing for the brightest flavor.
4. Measure and pour 1/2 oz of simple syrup into the glass to balance the acidity.
5. Gently stir the mixture with a bar spoon for about 15 seconds to combine the ingredients without over-diluting.
6. Top the drink with 4 oz of chilled ginger beer, pouring slowly to preserve the carbonation.
7. Garnish the rim with a thin lime wheel by sliding it onto the edge of the glass.
8. Serve immediately with a reusable straw, as the ice will keep it cold for about 20 minutes outdoors.

Every sip of this mule delivers a vibrant contrast: the smoky mezcal mellows into the zesty lime, while the ginger beer adds a spicy fizz that tingles on the tongue. I love pairing it with salty chips or serving it in a frosty mug for an extra chill—it’s the kind of drink that turns a simple evening into a mini fiesta.

Pineapple-Infused Mexican Mule

Zesty and tropical, this Pineapple-Infused Mexican Mule has become my go-to cocktail for summer gatherings—I first whipped it up during a backyard barbecue when I realized I had extra pineapple that needed using, and now my friends request it every time we get together.

Ingredients

• For the pineapple infusion:
  • 1 cup fresh pineapple chunks
  • 1 cup vodka
• For the cocktail:
  • 1/2 cup ginger beer
  • 2 tablespoons fresh lime juice
  • 1 tablespoon simple syrup
  • Ice cubes
  • Lime wedges for garnish
  • Fresh mint sprigs for garnish

Instructions

1. Combine 1 cup fresh pineapple chunks and 1 cup vodka in an airtight glass jar.
2. Seal the jar tightly and store it in a cool, dark place for 24 hours—I keep mine in the pantry, as direct sunlight can affect the infusion.
3. Strain the infused vodka through a fine-mesh sieve into a clean container, pressing gently on the pineapple chunks to extract all the liquid.
4. Fill a copper mule mug or highball glass completely with ice cubes.
5. Pour 2 ounces (1/4 cup) of the pineapple-infused vodka over the ice.
6. Add 2 tablespoons fresh lime juice directly into the glass.
7. Pour 1 tablespoon simple syrup into the mixture.
8. Top with 1/2 cup ginger beer, pouring slowly down the side of the glass to maintain carbonation.
9. Gently stir the cocktail 3-4 times with a bar spoon to combine without over-mixing.
10. Garnish with a lime wedge and fresh mint sprig placed directly on the ice.

Just perfected, this cocktail delivers a vibrant pineapple essence that balances beautifully with the spicy ginger beer and tart lime—the infused vodka creates a smoother, fruit-forward base than simply muddling pineapple. Juicy and refreshing, I love serving these in chilled copper mugs with extra pineapple spears as stirrers for an Instagram-worthy presentation that always impresses guests.

Cucumber Mint Mexican Mule

Yesterday I was craving something refreshing but couldn’t decide between a cocktail and a spa water—so I created this Cucumber Mint Mexican Mule that perfectly bridges both worlds. It’s become my go-to summer sipper that feels fancy but takes mere minutes to throw together, and I love how the cucumber keeps it light while the ginger adds that signature kick.

Ingredients

For the cucumber mint base:

• 1 medium cucumber, peeled and chopped
• 1/4 cup fresh mint leaves
• 2 tbsp fresh lime juice
• 1 tbsp granulated sugar

For assembling the drink:

• 4 oz ginger beer
• 1.5 oz silver tequila
• 1 cup ice cubes
• Thin cucumber slices for garnish
• Fresh mint sprig for garnish

Instructions

1. Combine the peeled cucumber chunks, mint leaves, lime juice, and sugar in a blender.
2. Blend on high speed for 45 seconds until the mixture becomes completely smooth with no visible chunks.
3. Strain the cucumber mint mixture through a fine-mesh sieve into a measuring cup, pressing with a spoon to extract all the liquid—this removes the pulp for a smoother texture.
4. Fill a copper mule mug or tall glass with 1 cup of ice cubes.
5. Pour 1.5 oz of silver tequila directly over the ice in the glass.
6. Add 4 oz of ginger beer to the glass, letting it mix with the tequila.
7. Slowly pour the strained cucumber mint mixture into the glass—it will create beautiful layered colors before mixing.
8. Gently stir the drink 8-10 times with a bar spoon to combine all ingredients without losing carbonation.
9. Garnish with 2 thin cucumber slices placed on the rim of the glass and a fresh mint sprig tucked into the ice.
10. Serve immediately while the drink is still cold and effervescent.

Know that first crisp sip will transport you—the cucumber provides this incredible cool freshness that plays beautifully against the spicy ginger beer, while the tequila adds just enough warmth to balance everything out. I sometimes rim the glasses with tajín for an extra kick, or serve these in mason jars for backyard gatherings where the vibrant green color really shines against the summer sunlight.

Blood Orange Mexican Mule

My love for creative cocktails began during a trip to California where I first discovered blood oranges at a farmers market—their vibrant crimson flesh instantly captured my culinary imagination. This Blood Orange Mexican Mule combines that stunning citrus with the spicy kick of ginger beer, creating a refreshing twist on the classic cocktail that’s perfect for entertaining or simply unwinding after a long day.

Ingredients

• For the blood orange juice:
  • 2 large blood oranges
  • 1 tablespoon fresh lime juice
• For the cocktail base:
  • 2 ounces premium vodka
  • 1/2 ounce ginger syrup
  • 4 ounces ginger beer
• For garnish:
  • 1 blood orange slice
  • 1 sprig fresh mint
  • Ice cubes

Instructions

1. Cut both blood oranges in half crosswise using a sharp knife.
2. Squeeze the blood orange halves over a citrus juicer to extract 3/4 cup of fresh juice, straining out any seeds.
3. Pour the blood orange juice into a cocktail shaker.
4. Add 1 tablespoon of fresh lime juice to the shaker.
5. Measure and pour 2 ounces of vodka into the shaker.
6. Add 1/2 ounce of ginger syrup to the mixture.
7. Fill the shaker halfway with ice cubes.
8. Securely fasten the shaker lid and shake vigorously for 15 seconds until the outside becomes frosty.
9. Fill a copper mule mug or highball glass with fresh ice cubes.
10. Strain the shaken mixture into the prepared glass.
11. Top the cocktail with 4 ounces of ginger beer, pouring slowly down the side to preserve carbonation.
12. Gently stir the drink 3 times with a bar spoon to combine without losing bubbles.
13. Garnish with a thin blood orange slice placed on the rim.
14. Add a fresh mint sprig by gently clapping it between your palms to release its aroma before placing it in the drink.

Creating this cocktail rewards you with a beautiful gradient of ruby red fading to pale pink, while the first sip delivers bright citrus notes that smoothly transition into spicy ginger warmth. Consider serving these in frosty copper mugs during holiday gatherings—the vibrant color makes them particularly stunning against winter whites and holiday decor, always earning compliments from guests.

Tamarind Mexican Mule Twist

Haven’t you ever had one of those days where you’re craving something both refreshing and complex? I was experimenting with cocktail flavors last summer when I discovered how beautifully tamarind plays with traditional mule ingredients. This twist on the classic Mexican mule has become my go-to for entertaining—it’s always the first drink to disappear at gatherings.

Ingredients

For the tamarind syrup:

• 1/2 cup tamarind concentrate
• 1/2 cup granulated sugar
• 1/2 cup water

For assembling the drink:

• 2 oz silver tequila
• 1/2 oz fresh lime juice
• 4 oz ginger beer
• Ice cubes
• Lime wedge for garnish
• Coarse salt for rimming

Instructions

1. Combine tamarind concentrate, sugar, and water in a small saucepan over medium heat.
2. Stir continuously with a whisk until sugar completely dissolves, about 3-4 minutes.
3. Remove saucepan from heat and let tamarind syrup cool to room temperature, approximately 20 minutes. Tip: Making the syrup ahead allows flavors to meld beautifully.
4. Run a lime wedge around the rim of a copper mug or highball glass.
5. Dip the moistened rim into a shallow plate of coarse salt, twisting to coat evenly.
6. Fill the prepared glass with ice cubes until 3/4 full.
7. Pour 2 oz silver tequila over the ice in the glass.
8. Add 1 oz of the cooled tamarind syrup to the glass.
9. Squeeze 1/2 oz fresh lime juice directly into the mixture.
10. Top with 4 oz ginger beer, pouring slowly down the side to maintain carbonation. Tip: Chilling your ginger beer beforehand keeps the drink extra refreshing.
11. Gently stir the mixture 3-4 times with a bar spoon to combine without losing bubbles.
12. Garnish with a fresh lime wedge on the rim. Tip: For an extra kick, add a thin slice of fresh ginger to the garnish.

Something magical happens when the tangy tamarind meets the spicy ginger beer—it creates this incredible sweet-sour balance that dances on your palate. The texture is wonderfully effervescent with just enough body from the tamarind syrup to make each sip substantial. I love serving these with spicy appetizers since the drink cuts through heat so beautifully, or you could even turn it into a mocktail by substituting the tequila with chilled hibiscus tea.

Smoky Chipotle Mexican Mule

Bold flavors and a little kick are what make this Smoky Chipotle Mexican Mule my go-to cocktail for cozy evenings. I first tried a version of this at a friend’s backyard gathering last summer, and I’ve been tweaking it ever since to get that perfect balance of smoky spice and refreshing citrus. It’s become my signature drink for casual get-togethers when I want something more exciting than a basic cocktail.

Ingredients

For the chipotle simple syrup:
– 1 cup granulated sugar
– 1 cup water
– 2 chipotle peppers in adobo sauce, minced

For the cocktail:
– 2 oz silver tequila
– 1 oz fresh lime juice
– 4 oz ginger beer
– Ice cubes
– Lime wheel for garnish

Instructions

1. Combine 1 cup granulated sugar, 1 cup water, and 2 minced chipotle peppers in a small saucepan.
2. Heat the mixture over medium heat, stirring constantly until the sugar completely dissolves, about 3-4 minutes.
3. Reduce heat to low and simmer the syrup for 8 minutes to infuse the chipotle flavor.
4. Strain the syrup through a fine-mesh sieve into a heatproof container, pressing on the solids to extract all liquid.
5. Cool the chipotle simple syrup to room temperature, then refrigerate for at least 30 minutes until chilled.
6. Fill a copper mule mug or highball glass with ice cubes.
7. Pour 2 oz silver tequila over the ice in the prepared glass.
8. Add 1 oz fresh lime juice to the glass.
9. Measure ¾ oz of the chilled chipotle simple syrup and add it to the cocktail.
10. Top with 4 oz ginger beer, pouring slowly down the side to maintain carbonation.
11. Stir the drink gently 3-4 times with a bar spoon to combine ingredients without losing bubbles.
12. Garnish with a fresh lime wheel placed on the rim of the glass.

Complex yet refreshing, this cocktail delivers a wonderful smoky heat that builds gradually with each sip. The spicy chipotle syrup creates beautiful marbling effects as it mixes with the golden ginger beer, making it as visually appealing as it is delicious. Try serving it alongside spicy tacos or as a standalone treat when you’re craving something with serious personality.

Mango Habanero Mexican Mule

A spicy twist on a classic cocktail that I discovered during my last trip to Mexico—this Mango Habanero Mexican Mule has become my go-to for summer gatherings. I love how the sweet mango balances the fiery habanero, creating a drink that’s both refreshing and bold. Trust me, it’s the perfect way to impress guests without spending hours in the kitchen.

Ingredients

For the mango habanero syrup:
– 1 cup granulated sugar
– 1 cup water
– 1 ripe mango, peeled and diced
– 1 habanero pepper, sliced (seeds removed for less heat)

For the cocktail:
– 2 oz silver tequila
– 1 oz fresh lime juice
– 4 oz ginger beer
– Ice cubes
– Lime wedge and mango slice for garnish

Instructions

1. Combine 1 cup granulated sugar, 1 cup water, and the diced mango in a small saucepan over medium heat.
2. Stir continuously until the sugar dissolves completely, about 3–4 minutes.
3. Add the sliced habanero pepper and simmer for 10 minutes to infuse the syrup with spice.
4. Strain the syrup through a fine-mesh sieve into a jar, pressing on the solids to extract all liquid, then discard the solids.
5. Chill the syrup in the refrigerator for at least 30 minutes until cold.
6. Fill a copper mule mug or highball glass with ice cubes.
7. Pour 2 oz silver tequila into the glass.
8. Add 1 oz fresh lime juice to the glass.
9. Measure 1.5 oz of the chilled mango habanero syrup and pour it into the glass.
10. Top with 4 oz ginger beer and stir gently to combine.
11. Garnish with a lime wedge and a thin mango slice on the rim.

You’ll love the vibrant kick from the habanero that mellows into a sweet mango finish, making each sip exciting. Try serving it with grilled shrimp tacos for a festive pairing, or double the batch for a crowd—it’s always a hit at my backyard barbecues.

Grapefruit and Rosemary Mexican Mule

Vivid memories of my first trip to Mexico came flooding back when I created this refreshing twist on the classic mule. I was experimenting with winter citrus and discovered how beautifully grapefruit’s tartness plays with rosemary’s piney notes. Now it’s my go-to cocktail when I want something that feels both sophisticated and completely approachable.

Ingredients

For the rosemary syrup

– 1 cup water
– 1 cup granulated sugar
– 3 fresh rosemary sprigs (each 4 inches long)

For the cocktail

– 2 oz fresh grapefruit juice (from 1 medium grapefruit)
– 1.5 oz silver tequila
– 0.5 oz fresh lime juice
– 4 oz ginger beer
– Ice cubes
– Grapefruit wedge and rosemary sprig for garnish

Instructions

1. Combine 1 cup water, 1 cup granulated sugar, and 3 fresh rosemary sprigs in a small saucepan.
2. Heat the mixture over medium heat until it reaches a gentle simmer, stirring occasionally to dissolve the sugar completely.
3. Remove the saucepan from heat and let the rosemary steep for 15 minutes to infuse the syrup with herbal flavor.
4. Strain the rosemary syrup through a fine-mesh sieve into a jar, discarding the spent rosemary sprigs.
5. Fill a copper mug or highball glass with ice cubes until three-quarters full.
6. Pour 2 oz fresh grapefruit juice into the glass over the ice.
7. Add 1.5 oz silver tequila to the grapefruit juice in the glass.
8. Measure 0.75 oz of the prepared rosemary syrup and add it to the cocktail mixture.
9. Squeeze 0.5 oz fresh lime juice directly into the glass.
10. Top the cocktail with 4 oz ginger beer, pouring slowly to maintain carbonation.
11. Stir the mixture gently 3-4 times with a bar spoon to combine ingredients without over-diluting.
12. Garnish with a fresh grapefruit wedge and a small rosemary sprig placed on the rim.

The grapefruit provides a wonderful bitter-sweet balance that cuts through the spicy ginger beer, while the rosemary syrup adds an earthy complexity that lingers on the palate. I love serving these in copper mugs with extra rosemary sprigs for aroma—the scent alone transports me back to that sunny Mexican courtyard.

Spiced Pear Mexican Mule

Finally, as the crisp autumn air settles in, I find myself craving cozy cocktails that bridge the gap between summer refreshment and winter warmth. This Spiced Pear Mexican Mule has become my go-to for chilly evenings—it’s the kind of drink I love to sip while wrapped in a blanket, reminiscing about that one unforgettable pear-picking trip upstate.

Ingredients

For the Spiced Pear Purée

– 2 ripe pears, peeled, cored, and diced (about 2 cups)
– 1/2 cup water
– 1/4 cup granulated sugar
– 1 cinnamon stick
– 2 whole cloves

For the Cocktail

– 2 oz ginger beer
– 1 oz fresh lime juice
– 1 1/2 oz silver tequila
– Ice cubes
– Fresh mint sprig for garnish

Instructions

1. Combine the diced pears, water, granulated sugar, cinnamon stick, and whole cloves in a small saucepan over medium heat.
2. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally, until the pears are soft and easily mashed with a fork.
3. Remove the saucepan from the heat and discard the cinnamon stick and whole cloves.
4. Transfer the pear mixture to a blender and blend on high speed for 30 seconds until completely smooth. Tip: Let the mixture cool slightly before blending to avoid steam buildup.
5. Strain the purée through a fine-mesh sieve into a bowl to remove any fibrous bits, pressing with a spoon to extract all the liquid.
6. Fill a copper mule mug or highball glass with ice cubes.
7. Pour 1 1/2 oz of silver tequila into the glass.
8. Add 1 oz of fresh lime juice to the glass.
9. Measure 2 oz of the spiced pear purée and add it to the glass. Tip: Make extra purée and store it in the fridge for up to 3 days—it’s perfect for quick cocktails or drizzling over yogurt.
10. Top the mixture with 2 oz of ginger beer, pouring slowly to preserve the fizz.
11. Stir gently with a bar spoon to combine all ingredients without over-mixing. Tip: For a frothier texture, shake the tequila, lime juice, and pear purée with ice in a cocktail shaker before adding to the glass.
12. Garnish with a fresh mint sprig by lightly clapping it between your hands to release its aroma before placing it on top. But this cocktail isn’t just about flavor—it’s a textural delight, with the silky pear purée mingling against the sharp ginger fizz and bright lime. I love serving it alongside spicy snacks like chili-lime nuts to balance the sweetness, or even using the leftover purée as a glaze for roasted chicken the next day.

Passion Fruit Mexican Mule

Very few cocktails transport me instantly to vacation mode like this Passion Fruit Mexican Mule does—it’s my go-to when I want to feel like I’m lounging on a tropical patio, even if I’m just in my own backyard. I first discovered this twist on a classic mule during a friend’s summer potluck, and now I make it year-round because its bright, tangy flavor cuts through any seasonal slump. Honestly, I love prepping the passion fruit puree ahead so I can whip this up in minutes when guests drop by unexpectedly.

Ingredients

– For the passion fruit mixture: 1/2 cup passion fruit puree, 2 tbsp fresh lime juice, 1 tbsp granulated sugar
– For the cocktail base: 4 oz ginger beer, 2 oz silver tequila, 1 cup ice cubes
– For garnish: 2 lime wedges, 4 fresh mint leaves

Instructions

1. Pour 1/2 cup passion fruit puree into a cocktail shaker.
2. Add 2 tbsp fresh lime juice to the shaker.
3. Measure 1 tbsp granulated sugar into the shaker to balance the tartness.
4. Tip: If your passion fruit puree is too seedy, strain it first for a smoother sip.
5. Pour 2 oz silver tequila into the shaker.
6. Fill the shaker halfway with ice cubes.
7. Secure the shaker lid tightly and shake vigorously for 15 seconds until the outside feels frosty.
8. Tip: Always shake until the shaker is too cold to hold—this ensures proper dilution and chilling.
9. Strain the mixture into two copper mugs or highball glasses filled with 1 cup ice cubes.
10. Slowly top each glass with 2 oz ginger beer to preserve the fizz.
11. Gently stir once with a bar spoon to combine without losing carbonation.
12. Garnish each drink with 1 lime wedge and 2 fresh mint leaves.
13. Tip: Lightly clap the mint between your palms before adding to release its aromatic oils.
Perfectly balanced, this mule delivers a fizzy, tropical punch with the passion fruit’s tang mellowed by ginger’s spice. I love serving it with a sprinkle of chili salt on the rim for a sweet-heat kick, or pairing it with grilled shrimp tacos to turn Tuesday dinner into a fiesta.

Blackberry Basil Mexican Mule

Gosh, I discovered this magical combination during a summer farmers market trip when I had way too many blackberries and some gorgeous fresh basil—sometimes the best recipes come from happy accidents in the kitchen!

Ingredients

For the blackberry basil syrup:

• 1 cup fresh blackberries
• 1/4 cup fresh basil leaves
• 1/2 cup granulated sugar
• 1/2 cup water

For assembling the drink:

• 2 oz ginger beer
• 1 oz fresh lime juice
• 1.5 oz silver tequila
• Ice cubes
• Fresh basil sprig for garnish
• Lime wedge for garnish

Instructions

1. Combine 1 cup fresh blackberries, 1/4 cup fresh basil leaves, 1/2 cup granulated sugar, and 1/2 cup water in a small saucepan.
2. Heat the mixture over medium heat until it reaches a gentle simmer, stirring occasionally with a wooden spoon to help dissolve the sugar completely.
3. Reduce heat to low and simmer for 8-10 minutes, until the blackberries have broken down and the syrup has thickened slightly—you’ll know it’s ready when it coats the back of a spoon.
4. Strain the syrup through a fine-mesh sieve into a heatproof container, pressing gently on the solids with the back of a spoon to extract all the flavorful liquid.
5. Discard the solids and let the syrup cool completely to room temperature, which usually takes about 20-30 minutes—this prevents your drink from getting watered down by melting ice too quickly.
6. Fill a copper mule mug or highball glass with ice cubes until it’s about three-quarters full.
7. Pour 1.5 oz silver tequila over the ice in the prepared glass.
8. Add 1 oz fresh lime juice to the glass—for the brightest flavor, always juice limes right before using rather than using pre-squeezed juice.
9. Pour 2 oz of ginger beer into the glass, letting it mix naturally with the other ingredients.
10. Add 1 oz of the cooled blackberry basil syrup to the drink.
11. Gently stir the mixture 4-5 times with a bar spoon to combine everything without losing the carbonation from the ginger beer.
12. Garnish with a fresh basil sprig and lime wedge placed on the rim of the glass.

Creating this cocktail feels like capturing summer in a glass—the deep berry notes mingle beautifully with the herbal basil, while the tequila and ginger beer give it that classic mule kick. I love serving these in copper mugs with extra blackberries skewered on cocktail picks for a pretty presentation that always impresses guests.

Horchata-Inspired Mexican Mule

Perfect for those warm autumn afternoons when you want something refreshing but with a cozy twist, this Horchata-Inspired Mexican Mule has become my go-to drink for entertaining. I first discovered this delightful combination when I accidentally grabbed the wrong bottle at a friend’s potluck, and now it’s my signature cocktail for casual get-togethers.

Ingredients

• For the horchata base:
  • 1 cup long-grain white rice
  • 4 cups water
  • 1 cinnamon stick
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
• For assembling the drink:
  • 2 oz silver tequila
  • 1/2 cup ginger beer
  • 1 lime, cut into wedges
  • Ice cubes

Instructions

1. Rinse 1 cup of long-grain white rice under cold running water until the water runs clear.
2. Combine the rinsed rice, 4 cups of water, and 1 cinnamon stick in a large bowl.
3. Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight to allow the rice to soften and infuse with cinnamon flavor.
4. Remove the cinnamon stick from the rice mixture and discard it.
5. Pour the rice and water mixture into a blender and blend on high speed for 2 minutes until completely smooth.
6. Strain the blended mixture through a fine-mesh sieve lined with cheesecloth into a pitcher, pressing with a spoon to extract all liquid.
7. Stir in 1/2 cup granulated sugar and 1 tsp vanilla extract until the sugar completely dissolves.
8. Fill a copper mug or tall glass with ice cubes to the brim.
9. Pour 2 oz silver tequila over the ice in the prepared glass.
10. Add 3/4 cup of the prepared horchata mixture to the glass.
11. Top with 1/2 cup ginger beer, pouring slowly down the side to create layers.
12. Squeeze the juice from one lime wedge directly into the drink.
13. Garnish with an additional lime wedge on the rim of the glass.

This cocktail delivers the most wonderful creamy texture from the rice base that perfectly balances the spicy ginger beer kick. The cinnamon undertones from the horchata create this beautiful warmth that makes it perfect for serving in chilled copper mugs with extra lime wedges on the side for those who prefer a tangier finish.

Pomegranate Mexican Mule

Vivid memories of my first trip to Mexico came flooding back when I created this vibrant twist on a classic cocktail—the kind of drink that instantly transports you to a sunny patio with good company and even better flavors. I’ve been experimenting with pomegranate in cocktails ever since my neighbor gifted me a basket of fresh ones from her tree last fall, and this combination with ginger beer and tequila has become my go-to for casual gatherings.

Ingredients

For the pomegranate base:
– 1/2 cup pomegranate juice
– 2 tbsp fresh lime juice
– 1 tbsp simple syrup

For assembling the drink:
– 4 oz silver tequila
– 8 oz ginger beer
– Ice cubes
– Fresh mint sprigs for garnish
– Pomegranate arils for garnish

Instructions

1. Combine 1/2 cup pomegranate juice, 2 tbsp fresh lime juice, and 1 tbsp simple syrup in a cocktail shaker.
2. Add 4 oz silver tequila to the shaker with the juice mixture.
3. Fill the shaker halfway with ice cubes.
4. Secure the lid tightly on the shaker.
5. Shake vigorously for 15 seconds until the outside of the shaker feels frosty.
6. Fill two copper mugs or highball glasses three-quarters full with fresh ice cubes.
7. Strain the shaken mixture evenly between the two prepared glasses.
8. Top each glass with 4 oz ginger beer, pouring slowly down the side to maintain carbonation.
9. Gently stir each drink once with a bar spoon to combine the layers.
10. Garnish each glass with a fresh mint sprig and a sprinkle of pomegranate arils.

Perfectly balanced between sweet and tart, this mule delivers a beautiful ruby hue with the ginger beer’s spicy kick cutting through the pomegranate’s richness. I love serving these in copper mugs with extra pomegranate arils frozen into the ice cubes for an elegant touch that always impresses guests.

Avocado Lime Mexican Mule

Remember that time I was craving something both refreshing and creamy after a long summer day? I found myself staring at a perfectly ripe avocado and some leftover ginger beer, and the Avocado Lime Mexican Mule was born—it’s become my go-to for when I want a cocktail that feels both indulgent and light.

Ingredients

For the avocado base:

• 1 ripe avocado, peeled and pitted
• 2 tbsp fresh lime juice
• 1 tbsp agave syrup

For assembling the drink:

• 4 oz ginger beer
• 2 oz silver tequila
• 1 cup ice cubes
• Lime wheel for garnish

Instructions

1. Add the peeled and pitted avocado to a blender.
2. Pour 2 tbsp fresh lime juice into the blender with the avocado.
3. Add 1 tbsp agave syrup to the blender ingredients.
4. Blend the mixture on high speed for 30 seconds, or until completely smooth and no avocado chunks remain. (Tip: For a creamier texture, scrape down the sides of the blender halfway through to ensure even mixing.)
5. Fill a copper mug or tall glass with 1 cup of ice cubes.
6. Pour the blended avocado mixture over the ice in the glass.
7. Add 2 oz silver tequila directly into the glass over the avocado mixture.
8. Slowly top with 4 oz ginger beer, pouring it down the side of the glass to create layers. (Tip: Chill the ginger beer beforehand to keep the drink cold without diluting it too quickly.)
9. Gently stir the drink with a bar spoon for 10 seconds to combine the ingredients without losing the fizz.
10. Garnish the rim of the glass with a lime wheel. (Tip: Lightly squeeze the lime wheel over the drink before placing it to enhance the citrus aroma.)

Just imagine that first sip—the velvety avocado base melts into the zesty lime and spicy ginger, creating a smooth, almost dessert-like cocktail that’s surprisingly light. I love serving it with a sprinkle of tajín on the rim for an extra kick, or pairing it with grilled shrimp tacos to balance the richness.

Chili Chocolate Mexican Mule

Nothing beats discovering a cocktail that perfectly balances spicy, sweet, and refreshing flavors, and this Chili Chocolate Mexican Mule is my latest obsession—it’s the kind of drink that makes you feel like you’re on a mini vacation right in your own kitchen, especially after a long day of recipe testing. I first tried a version at a little taqueria in Austin and have been tweaking it ever since to get that ideal kick of heat followed by smooth chocolate notes. Now, it’s my go-to for cozy nights or when friends come over, and I love how the ginger beer adds that fizzy lift that just makes everything better.

Ingredients

– For the chili-infused tequila: 1 cup silver tequila, 2 dried chili peppers (crushed)
– For the chocolate syrup: 1/2 cup water, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder
– For assembling: 4 oz ginger beer (chilled), 1/2 lime (cut into wedges), ice cubes

Instructions

1. Combine 1 cup silver tequila and 2 crushed dried chili peppers in a sealable glass jar.
2. Seal the jar tightly and let it infuse at room temperature for 24 hours to develop a subtle heat, shaking it gently once or twice—this slow infusion ensures the chili flavor melds without overpowering.
3. Strain the infused tequila through a fine-mesh sieve into a clean container, discarding the chili solids.
4. In a small saucepan, whisk together 1/2 cup water, 1/2 cup granulated sugar, and 1/4 cup unsweetened cocoa powder over medium heat.
5. Bring the mixture to a gentle boil, stirring constantly with a whisk to prevent clumps, then reduce heat and simmer for 3 minutes until it thickens slightly—this homemade syrup avoids the artificial taste of store-bought versions.
6. Remove the chocolate syrup from heat and let it cool completely to room temperature, about 20 minutes.
7. Fill a copper mug or tall glass with ice cubes to the top.
8. Pour 2 oz of the chili-infused tequila over the ice.
9. Add 1 oz of the cooled chocolate syrup to the mug.
10. Squeeze the juice from one lime wedge directly into the mixture for a bright, citrusy kick.
11. Top with 4 oz of chilled ginger beer, stirring gently just once to combine—overmixing can flatten the bubbles, so a light stir keeps it effervescent.
12. Garnish with an additional lime wedge on the rim before serving.
The result is a velvety, slightly frothy drink with a warm chili tingle that builds slowly, complemented by the deep cocoa and zesty lime—I sometimes rim the glass with chili salt or add a cinnamon stick for a festive twist that makes it feel extra special.

Tequila Sunrise Mexican Mule

Just when I thought my cocktail game couldn’t get any better, I discovered this vibrant twist on the classic Moscow Mule that’s perfect for weekend brunches or summer gatherings. My neighbor Maria introduced me to this tequila-based beauty during our last backyard barbecue, and I’ve been obsessed ever since—it’s become my go-to when I want something refreshing but with a little extra flair. Honestly, I love how the colors naturally separate to create that stunning sunrise effect without any artificial syrups.

Ingredients

For the tequila base:
– 2 oz silver tequila
– 1 oz fresh orange juice
– 1/2 oz grenadine syrup

For the ginger beer mixture:
– 4 oz ginger beer
– 1/2 lime
– Ice cubes

Instructions

1. Fill a copper mule mug or highball glass completely with ice cubes.
2. Pour 2 oz silver tequila directly over the ice.
3. Add 1 oz fresh orange juice to the glass.
4. Slowly pour 1/2 oz grenadine syrup down the side of the glass—it will sink to the bottom creating the sunrise effect.
5. Squeeze the juice from 1/2 lime into the glass.
6. Top the drink with 4 oz ginger beer, pouring it gently to maintain the layered appearance.
7. Stir the cocktail gently just once or twice with a bar spoon to slightly blend the colors while maintaining some separation.
8. Garnish with an orange slice and lime wedge on the rim of the glass.

Zesty and refreshing, this cocktail delivers a perfect balance of sweet orange, spicy ginger, and smooth tequila that dances on your palate. The gradual color transition from deep red to bright orange makes it almost too beautiful to drink—almost! I love serving these in copper mugs with colorful paper straws for outdoor parties, or you could rim the glasses with tajin for an extra kick that plays wonderfully with the tequila.

Summary

Ready to spice up your cocktail game? These 18 Mexican Mule recipes offer endless ways to enjoy this zesty classic. Whether you prefer it smoky, fruity, or extra spicy, there’s a perfect version waiting for you. Pick your favorite, mix one up, and let us know which one you love most in the comments below! Don’t forget to share these delicious recipes with friends by pinning this article on Pinterest.