Mexican mule


This Mexican mule cocktail recipe from Fever-Tree: The Art of Mixing is just the thing to kick off a Mexican-inspired dinner party. Using relatively few ingredients in this cocktail means the flavours really shine through, so sourcing quality ginger beer and tequila is a must.

First published in 2017
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This is a really simple cocktail that concentrates on the distinctive characteristics of Ocho Reposado tequila. I didn’t want to add too many other ingredients that might hide its unique flavour but, at the same time, I wanted to create a cocktail rather than a simple mixed drink. Fresh lime juice is the natural companion to tequila and a central flavour in Mexican culture, but the drink isn’t too sharp or sour, as the ginger beer balances out these flavours.




Mexican mule

  • 50ml of tequila, Jesse uses Ocho Reposado
  • 15ml of lime juice, fresh (1 tbsp)
  • ginger beer, to top up

To garnish


Add all the ingredients in order to a highball glass filled with ice cubes. Garnish with a mint sprig, a twist of lime peel and a dash of Angostura Bitters
First published in 2017

Jesse Estes is a contributor to Fever-Tree’s new book, Fever-Tree: The Art of Mixing.

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