A spicy twist on the traditional Moscow mule recipe, this version is made with gin, jalapeños and ginger beer.
A couple months ago I started taking a hip hop dance class at the local rec department and had such a blast breaking a sweat to Beyonce with a few of my gal pals. After the six week session was over, we all went out to celebrate the fact that we would not likely be heading out on tour as backup dancers any time soon.
These spicy jalapeño-infused Moscow mules were inspired by my cocktail of choice that evening. Whenever I try a new cocktail at a restaurant I love going home and making it my own.
For me, that typically means dialing down the sweetness, doubling the citrus and kicking up the spice level a bit. I like my cocktails zesty, spicy and not very sweet.
For bubbles and even more spiciness, I top each glass with ginger beer before serving. Additionally, since ginger beer is sweetened there is really no need to add simple syrup but you’re welcome to add it for a sweet cocktail.
Don’t forget the mint.
Your straw is waiting.
- 1/4 cup fresh mint sprigs
- 1 thinly sliced jalapeño divided
- 1/4 cup lime juice
- 6 ounces gin or vodka
- 12 ounces ginger beer
- simple syrup to sweet optional
In a pitcher, use the back of a wooden spoon to muddle together the mint, half of the jalapeño slices and lime juice.
Pour in gin then stir well.
Fill four copper mugs with ice and add in equal parts of the gin mixture leaving filling the mugs 3/4 of the way full.
Top off each glass with equal parts ginger beer and serve with additional jalapeño slices or lime wedges for garnish.
If you prefer a sweeter cocktail, sweeten to taste with simple syrup which is equal parts sugar and water heated in the microwave for 45 seconds until sugar dissolves.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
For more great drink recipes, check out my Pinterest board!