Mexican Mule

Mexican Mule
Staff Writer
The Mexican Mule cocktail
KBNetworks
A ginger and orange tequila cocktail

The agave plant used in tequila is produced in the highlands of Mexico, therefore to pay tribute to the spirit and country, Gemma at the Bowery Hotel has created a spin on traditional cocktail Moscow Mule and renamed it as the Mexican Mule. Served in a similar copper mug to keep the concoction cooled, the difference is found in the ingredients, which is a substituted with tequila instead of vodka.

1
Servings
96
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Ounce  Qui Platinum Extra-Anejo Tequila
  • 3  Ounces  golden ginger
  • dashes of angostura bitters
  • orange twist, for garnish

Directions

In a mixing glass, add ice and all the above ingredients and shake vigorously. Strain over ice into a copper mug and garnish with an orange twist.

Nutritional Facts

Sugar
8g
9%
Cholesterol
1mg
0%
Carbohydrate, by difference
16g
12%
Protein
1g
2%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
5mg
1%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
7µg
2%
Magnesium, Mg
7mg
2%
Phosphorus, P
14mg
2%
Sodium, Na
26mg
2%
Water
106g
4%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.