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Recipe courtesy Butcher and the Rye, Pittsburgh

In this variation on the Mule, ginger beer gets plenty of extra kick from jalapeño and a sprinkle of cayenne pepper.


1 ½-thick wheel of fresh jalapeño pepper
2 ounces vodka
¾ ounce lime juice
¾ ounces ginger syrup
3 dashes Angostura Bitters
Ginger beer
1 dash cayenne pepper, for garnish


In a cocktail shaker, muddle the jalapeño slice. Add vodka, lime juice, ginger syrup, bitters and ice. Shake well, and strain into a copper mug over fresh ice. Top off with ginger beer and garnish with cayenne pepper on top.