This spicy take on the classic Moscow Mule cocktail utilizes tequila instead of vodka for a Mexican twist. Perfect for Cinco de Mayo or Taco Tuesday festivities.
If you’re a Moscow Mule fan, you’ve got to try this version that has a Mexican twist!
It uses Tequila in place of the vodka and has a bit of Chile liqueur for a touch of fresh roasted pepper flavor and a hint of heat.
We had them on Cinco de Mayo with Mexican spaghetti and it was a great pairing! We will definitely be having them with birria tacos and nachos in the future.
If you want to try other mule variations, check out our cherry moscow mule, cranberry moscow mule, and blood orange & meyer lemon mule.
- Tequila – You can use any tequila you’d prefer, blanco or reposado. Some we like include Espolon, Cazadores, and 1800.
- Chile Liqueur – Ancho Reyes is really popular in the craft cocktail world for adding slight heat and chile pepper flavor. I like the Verde version made with poblanos.
- Lime – The key to any great cocktail is fresh squeezed citrus. Avoid bottled lime juice as it is filled with preservatives that negatively alter the flavor.
- Simple Syrup – You can buy simple syrup, or easily make your own at home – just add a 1:1 ratio of sugar and water to a sauce pan and gently stir over medium low heat until dissolved.
- Ginger Beer – Any brand of ginger beer will work, so just choose your favorite.
- Don’t have any Ancho Reyes? You could use a jalapeño simple syrup instead.
- Having a party? You can easily make a large batch of this cocktail in a pitcher to make serving a breeze.
More Cocktails with TequilaPrint
A Mexican twist on the classic mule cocktail with tequila and Chile liqueur.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 1x
- Category: Cocktails
- Cuisine: Mexican
2 oz Tequila
1 oz Lime Juice
0.5 oz Ancho Reyes Verde
0.5 oz Simple Syrup
Fill a copper mug with ice.
Add tequila, lime juice, and Ancho Reyes.
Fill to the top with ginger beer.
Garnish with lime and a pepper, if desired. Enjoy!
Didn’t have poblano liqueur so I infused the jalapeños with my lime juice by steeping them in it overnight. Delicious! Just the right amount of spice.
Followed this recipe to a “T” and it was a great drink