Mezcal Mule

Many cocktail drinkers immediately think of Moscow Mule as a gleaming copper mug filled to the brim with ice and immediately think of vodka. Ginger beer and accompanying lime juice complete the drink.

The drink itself, however, is a refreshing, subtly flavorful cocktail — or not so subtle if you’re drinking the red-hot ginger beer or the ale version — with ginger and lime juice taking center stage, with the vodka taking a back seat, but its effects will eventually too be felt.

Why is this cocktail called Mule?

The term “mule” in the drink’s name has nothing to do with the animal, but actually refers to drinks made with ginger beer (or ginger ale); They come from the broader category of “bucks” (still nothing to do with animals, but a combination of alcohol, citrus and ginger beer).

The bock first appeared in the late 19th century, but the Moscow Mule is the cocktail that made this type of drink famous and known to a much wider audience. While its exact origins are unclear, the drink made a notable impact in the early 1940s as a way to sell both Smirnoff vodka and house-made ginger beer at the Cock’n’Bull bar in Los Angeles.

And these copper cups? Well, that’s an even muddier story with a whole host of competing origins. But having a special specialty glass to serve your drink in — one that sometimes requires a cash deposit — is definitely a way to get people’s attention.

Make a Mezcal Mule out of a Moscow Mule

Here, the mezcal gives the drink a smoky kick that balances, not overwhelms, the spicy ginger. Because the ginger beer has such a presence in the drink, those who typically find mezcal overly smoky will be happy to find it much smoother here.

I’d say if you’re unsure where to start with mezcal in cocktails, or if you find it too overwhelming on its own, the mezcal mule is a recommended place to start.

Although ginger beer (which refers to fermented but non-alcoholic bottlings) has a stronger ginger flavor than ginger ale (which is a carbonated ginger-flavored lemonade), they both can range from mild to very strong and spicy. If you’re planning on making two drinks, a bottle like Reed’s Ginger Beer is a great option, but if you’re looking for a single-serving drink, Fever-Tree has 5-ounce serving cans, which mean no leftovers.

My favorite bottle of mezcal

For mezcal recommendations, Del Maguey Vida has been my go-to for years, but I also have a fondness for El Silencio and Sombra. If you are looking for a smoky flavored bottle light, Montelobos is a safe bet.

Could you do this with a tequila instead? Yes, Cazadores Blanco would work here!

But, fun fact, all tequila is actually mezcal, since mezcal is a broad term for any spirit distilled from agave plants. The type of agave will determine what type of liquor you make. To be considered tequila you must use the blue agave plant and it must be steamed for distillation. Mezcal, which is primarily made in Oaxaca, can be a blend of several different species of agave and is made underground in wood pits.

No copper mug? No problem!

If you don’t own a copper mug, you can still make a mezcal mule (the copper is pretty to look at, but adds nothing to the drink). Make sure your glass is something like a double rocks glass so it can hold at least 10+ ounces (liquids plus ice). And for the garnish, a simple lime wedge is standard, but I also enjoy a piece of candied ginger on top (mostly because I like to nibble on it between sips).

Tips, tricks and variations for mules

• Build the drink in the glass! No need to unpack a shaker or mixing glass here. The ginger beer’s bubbles help move the drink’s flavors, and a gentle stir with a straw mixes everything together.
• Crushed ice or ice cubes? You can go either way. I prefer cubes to keep my drink cold without too much dilution.
• Make it hot! Ginger beer itself can be surprisingly spicy if you’re only used to ginger ale, but if you want an extra kick in your drink, look for ginger beer that’s labeled extra spicy or “spicy.” I like Reed’s “Extra Ginger” for that bite. However, Blenheim’s Ginger Ale (which isn’t fermented with yeast like ginger beer) has a “hot” ginger ale that clears your sinuses and gives you a really pungent ginger flavor.
• Another popular version of the mule uses Gosling’s dark rum in place of vodka (or mezcal) for a dark and boisterous cocktail. (And unless you specifically have Gosling’s, any dark rum will do)
• Swap out the bourbon for the base spirit and you have a Kentucky Mule.
• A gin gin mule swaps a London Dry-style gin for the liqueur.