What Is a Mezcal Mule?

If you’ve had a Moscow Mule before, then you already know the bones of this drink: spirit + lime + ginger beer = refreshment magic. But swap vodka for a bold, smoky mezcal—especially our Mezcalum from Oaxaca—and suddenly it’s a whole different party.The Mezcal Mule (also called the Mexican Mule) is a contemporary twist that’s earned its rightful place in the cocktail canon. It brings heat, depth, and that unmistakable earthy smoke. Our version? We kick it up a notch with spicy chili syrup for a tingling finish that lingers like a summer sunset.

Why Use Mezcalum in a Mule?

Because not all mezcals are created equal. At Mezcalum, our spirits are hand-crafted in Oaxaca using Espadin and wild Cuishe agave, roasted underground with ancestral techniques that go back generations. Every bottle is pure—zero carbs, zero sugar, zero additives. Just all-natural, vegan, non-GMO perfection.Using Mezcalum in your mule levels up the entire drink. The smoky body of our mezcal dances beautifully with the sharp zing of ginger beer, while the chili syrup highlights our agave’s earthy intensity.

How Do You Make Chili Syrup?

Want to make your own chili syrup? It’s easier than you think:

• ½ cup sugar
• ½ cup water
• 1–2 dried chilies (like arbol or guajillo) or fresh sliced jalapeño

Simmer sugar and water together until dissolved, toss in your chili of choice, and let steep for 10–15 minutes. Strain, cool, and store in the fridge.

What Makes This Spicy Mezcal Mule Unique?

The layers.

• The mezcal: Crafted by our Maestro Mezcalero Carlos Méndez Blas in the heart of Santiago de Matatlán, it’s smooth, clean, and deeply expressive.
• The chili syrup: Adds depth and just enough fire to make your tastebuds dance.
• The balance: Between heat, citrus, smoke, and spice—it’s a journey in every sip.

It’s a cocktail that respects tradition but isn’t afraid to break the rules. Like Mezcalum itself.

Can I Batch This for a Party?

Absolutely. Just multiply the quantities and build in a pitcher—minus the ginger beer. Add that bubbly magic just before serving to keep it fizzy.Batch Recipe for 6

• 12 oz Mezcalum
• 3 oz lime juice
• 3 oz chili syrup
• 24 oz ginger beer (added last)
• Ice and garnishes

What’s the Best Way to Serve This?

• Classic: In a copper mule mug with a big lime wedge
• Casual: Rocks glass, jalapeño slice, and a beach view
• Fancy: Rimmed with Tajín, served over crushed ice, garnished with candied chili

Whether you're sipping by the pool or throwing a mezcal-themed dinner, this mule’s got range.

FAQ

Q: Can I use Mezcalum Cuishe instead of Espadin? Yes! Cuishe brings more minerality and wild character, perfect if you want an extra earthy punch.

Q: Is it too spicy? Totally up to you. Dial the chili syrup up or down based on your heat preference.

Q: Can I make it non-alcoholic? Sure! Sub Mezcalum with a smoky tea like lapsang souchong for a spirit-free version with similar vibes.

Q: Where can I buy Mezcalum? Head over to mezcalum.com to shop our selection and taste the difference for yourself.