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.

Published on June 9, 2016
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She’s the author of several cocktail books, including Shake.Stir.Sip., NIGHTCAP: More than 40 Cocktails to Close Out Any Evening and Cocktails With a Twist, released August 2019. Email:

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories