The Texas Mule trades vodka for bourbon or Texas whiskey, transforming the classic Moscow Mule into a bold, BBQ-friendly drink. It is ice-cold, gingery, and bright with citrus, making it perfect for hot pit days or relaxed evenings in the shade. Serve it in a frosty copper mug and let the ginger spice cut through brisket, sausage, and anything wrapped in bacon.The backstory is straightforward. Mules are highball cocktails built with spirit, lime, and ginger beer. Texas puts its stamp on the drink by using whiskey, which brings notes of vanilla, oak, and a touch of smoke that pair beautifully with rich barbecue.
Prefer vodka? Swap 2 oz vodka for a Western Mule. Tequila = Mexican Mule; mezcal = Smoky Mule.
Equipment
Copper mug (classic)
Rocks/Collins glass
Jigger Shot Glass
Citrus Juicer
Bar spoon
Method
Chill the mug
Pop the copper mug in the freezer 5–10 minutes.
Fill with fresh ice.
Build the base
Add 2 oz whiskey, ½ oz fresh lime, and 2 dashes bitters (optional).
Give a brief, gentle stir.
Top & garnish
Slowly top with 4–6 oz cold ginger beer (to taste).
Add a lime wedge and mint sprig.
Serve immediately—ice cold.
Notes
Quick Reference
Prep Time: 5 minutes
Serves: 1
Flavor Profile: Spicy, citrusy, smooth
Pairs Well With: Brisket, smoked sausage, jalapeño poppers, creamy sides
Approx. ABV:~9–11% (depends on ginger beer top and ice melt)
Description of the Finished Cocktail
A crisp burst of ginger and lime rides over a warm, oaky whiskey base. It’s bold, refreshing, slightly fiery—made to slice through fatty brisket, smoked sausage, and jalapeño poppers without getting lost.
What to Look For
Cold and bubbly: lively fizz and frosty mug.
Strong ginger spice: real ginger heat, not sugary soda.
Tangy lime brightness: cuts through fatty meats.
Smooth whiskey backbone: vanilla/oak warmth under the spice.
Pro Tips (Bar-Quality at Home)
Use spicy ginger beer. Look for one with real ginger heat; keep it very cold.
Don’t shake. Carbonation dies in a shaker—build in the mug.
Crushed ice = faster chill. Great for hot days; top up mid-drink if needed.
Express the mint. Slap the mint sprig once before garnishing to release aroma.
Balance to taste. Too hot? Add more ginger beer. Too sweet? Extra ¼ oz lime.
Variations (Texas-Approved)
Western Mule: 2 oz vodka instead of whiskey.
Mexican Mule: 2 oz blanco tequila; add a pinch of sea salt.
Smoky Mule: 1 oz bourbon + 1 oz mezcal.
Peach Texas Mule: Add ½ oz peach purée or syrup; great with pork.
Jalapeño Mule: Muddle 2–3 thin jalapeño coins with the lime for extra heat.
Big Red Mule (TX nod): Replace 1–2 oz of ginger beer with Big Red for a sweet cream-soda twist.
Zero-Proof Mule: 2 oz NA whiskey (or strong iced black tea + ¼ oz maple) + ginger beer.
Batch It (Tailgates & Backyard Sets)
8 Servings (Pitcher or Dispenser):
16 oz (2 cups) bourbon/TX whiskey
4 oz (½ cup) fresh lime juice
32–48 oz (1–1.5 L) ginger beer, added just before serving
Ice, lime wheels, mint
Method: Chill everything. In a pitcher with ice, combine whiskey + lime. Right before pouring, add cold ginger beer (start with 1 L, adjust to taste). Stir gently. Garnish each mug.
