Smokin' Mule Recipe

Prep the glass

If using smoked salt, rub a lime wedge around the rim of a highball or copper mule mug and dip the rim into a small plate with smoked salt. Fill the glass with ice cubes and set aside.

Build the cocktail

In a cocktail shaker filled with ice, combine 1.5 oz José Cuervo Tradicional Tequila Plata, 0.5 oz Illegal Mezcal, 0.75 oz fresh lime juice, and 0.25 oz simple syrup (use only if you prefer slightly sweeter balance). Shake vigorously for 8–10 seconds to chill and lightly dilute.

Finish and serve

Strain the shaken mixture into the prepared ice-filled glass. Top with about 4 oz chilled ginger beer, pouring gently to preserve carbonation. Give the drink a gentle stir (1–2 turns) to integrate the ginger beer with the spirits and lime.

Garnish

Garnish with a lime wheel or wedge on the rim. Optionally express a lime peel over the drink to add aromatic oils, or briefly hold a lit rosemary sprig or a small piece of orange peel near the glass to impart a subtle smoky aroma (do not drop lit embers into the drink).

Taste adjustments

Taste and adjust: add a splash more lime juice if too sweet, or an additional 0.25 oz simple syrup if too sharp. If you prefer more smoke, increase mezcal to 0.75 oz and reduce tequila to 1.25 oz.