Mexican Mule

And we're drinking!!  Great success!

I've been talking about the Mexican Mule for at least a week now, and we're finally giving it a try. 

Mexican Mule
The Ultimate Bar Book, page 294

2 oz gold tequila
1 oz fresh lime juice
1 teaspoon simple syrup
3 to 4 oz chilled ginger ale

Shake all ingredients but the ginger ale vigorously with ice.  Strain into an ice-filled highball glass, and top with ginger ale.

This is a great cocktail for the end of the summer.  It's sweet, but not too sweet.  It's refreshing, shaken over ice and served over ice.  And, it's got an interesting spice to it too, in the same way a hefeweizen has a little spice. 

I wouldn't have paired ginger ale and tequila together on my own.  The combination would never have occurred to me, but, it works.  The ginger ale obviously adds some fizz, but it counterbalances from of the harsher notes of the rest of the drink (the acidity of the lime juice, the flavor of gold tequila - not my favorite flavor profile among liquors I assure you).

Also, you'll notice in the picture above that I made some simple syrup and am using my own bottling of the same.  It's incredibly easy - 1 part sugar to 1 part water, bring to boil.  Use any bottle you have lying around the kitchen, or, go purchase one of the oil/vinegar bottles at Target.  Just make sure it's clean, and refrigerate it.  I also added a tablespoon of vodka so that it keeps a bit longer (upwards of 6 months or so, though if ever looks cloudy, throw it out). 

Definitely give the Mexican Mule a go some time before the summer is out - you won't regret it. 

Also, I promised a Speyside post yesterday, and plan to put it up here this afternoon.  Until then, cheers!