A spicy twist on the traditional Moscow mule recipe, this version is made with gin, jalapeños and ginger beer. The perfect drink that’s zesty, spicy and not too sweet.
A couple of 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.
Do you leave the seeds in the jalapeno for the muddled mixture?
Leave the seeds in for a spicier drink or remove for a more mild result.
Your straw is waiting.
Gin and Ginger Beer Moscow Mule
- 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.