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MEXICAN MULE

MEXICAN MULE

A spicy, ginger-charged twist on the classic mule, made bolder with Reposado.

Ingredients

  • 1.5 ounces Corralejo Reposado
  • 0.5 ounce lime juice
  • 0.5 ounce honey syrup
  • 2–3 jalapeño slices
  • Top with ginger beer
  • Lime round and jalapeño slice for garnish

How To Make It

  • In a copper mule mug, muddle jalapeño slices with lime juice and honey syrup.
  • Add ice and Corralejo Reposado, then top with ginger beer.
  • Stir gently to combine.
  • Garnish with a lime round and a jalapeño slice.
MADE WITH
REPO
SADO

Corralejo Reposado

$41.99

750 ML | 40% ABV

100% handpicked Blue Weber agave, double distilled, aged for four months in an artfully selected mix of barrels, then bottled in-house at Hacienda Corralejo.

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