Mezcal Mule

By Steve Kilcullen Jump to Recipe

Smoky and sweet with a spicy kick, the Mezcal Mule is a surprisingly refreshing treat.

One of the first drinks I ever had when I started enjoying the nightlife was a Moscow Mule. This was back when I lived in New York City. The bar was a typically low-lit establishment, with brick walls and comfy, leather-bound booths. My drink came in a copper cup; ice cold and sweating. And it was good. When I ordered it, the mix of vodka, lime juice, and ginger beer sounded simple, fizzy, and refreshing. On a hot summer night in the city, that Mule was a perfect tipple that hit all the right spots, and I’m always reminded of it whenever I’m out on a muggy evening. The name of the bar? Long since forgotten.

With a simple combination of ingredients, the Moscow Mule lends itself to varied interpretations. Said to have been created in Los Angeles in the 1940s, the classic cocktail was supposedly invented out of necessity by a bartender who had a load of overstock items in his basement. Desperate to thin out his surplus of vodka and ginger beer, the resourceful barkeep combined the two along with lime juice. The Moscow Mule was born, and chances are you’ve had a few while out and about with friends.

The Mezcal Mule, a variation on the original, isn’t just a simple matter of swapping the base spirit. The spicy and flavor-rich smokiness of mezcal indeed turns this Mule into an entirely different beast, but the differences don’t stop there. Invented in the 21st century by celebrated bartender Jim Meehan, this version wasn’t the first attempt at creating a different take on the classic, but it is arguably one of the best. Meehan not only swapped the vodka for mezcal, but went even further with the southwestern flavor notes. Agave and passionfruit purée add even more sweetness and bite to an already robust mixture.

You can make the simplest version of this cocktail by merely using the mezcal, and it would easily have its own identity. The adventurer in you probably doesn’t want to miss out on the other flavors that add such a special flair to the Mezcal Mule, so don’t deprive yourself. And remember, have fun while making and drinking your next treat. You’ve earned it.

What is the Best Mezcal to Use in a Mezcal Mule?

Some mezcals lean heavily into their smokiness, while others have more fruity-flavored notes. When I was first discovering the joys of this spirit, I noticed many brands were more on the expensive side, but I did find a few fairly top-shelf bottles that didn’t put a deep dent in my wallet. Even if you spend a little more, by and large you won’t be disappointed with the choice you make. Try a few out over time to see what works with your taste buds.

What kind of glassware and garnish are used?

Traditionally, Mules are served on the rocks in a copper mug and garnished with a lime wedge. This keeps your drink extra cold, and it looks pretty cool.

What is a Mule Mug?

A Mule mug is a copper cup that has become an inseparable part of the Moscow Mule and its offshoots. Used to pump up the popularity of the cocktail, these receptacles were outlawed in 2017 in the state of Iowa for health reasons related to the copper in them. Many are now lined with stainless steel.

Mezcal Mule Variations

Mules are some of the most popular drinks amongst cocktail enthusiasts. Simple, delicious, and always memorable, these tipples have been around for decades. Twist & Toast has a few recipes on our site for these classic treats, so after you’ve enjoyed a few mezcal takes on the classic, try these others out as well.

• Kentucky Mule – Kentucky’s hometown hero, bourbon, shines in this down-home take on the original.
• Mexican Mule – Simply swap the vodka for tequila in this variation.
• Moscow Mule – Make the original 1940s version the perfect way every time with our delicious and simple recipe.
• Gin-Gin Mule – Another easy take on the Moscow Mule, this time with gin for a bright and crisp experience.