Tequila Ginger Mules

Ahh, tequila. Just the thought of it transports me to the little town of Tequila in Jalisco, forty five minutes west of Guadalajara, my husband’s hometown. I’ve been to the charming town of Tequila twice; both while pregnant, so the closest I got to trying anything was a whiff of the tastings my husband and his aunt got while on a tour. Despite not being able to drink, it didn’t make it less enjoyable, as the town and its surroundings were beautiful. I have a soft spot for such places, and would willingly choose them over large, bustling cities.

It’s been a while since we last went- my oldest daughter was three at that time, and then everything shut down months after due to COVID. I remember her marveling at a large raven in a gigantic cage at the Cuervo distillery, her curiosity piqued when she heard Mariachi playing at the La Fonda Cholula restaurant (yes, the hot sauce!), and her joy when my husband’s aunt surprised her with a tequila train set.

This cocktail mixes the good memories of 2019 and my current obsession with ginger. Since last year, I’ve been purchasing those tiny bottled ginger shots especially when I feel under the weather. At first, it feels like a bomb in your stomach, but after a while, you start craving the warmth that you can feel zip all the way down to your gut. With recent price hikes, I decided it was time to purchase a juicer and make the juice myself, which turned out to be a great investment.

If you don’t have a juicer and not wanting another single- use kitchen equipment on your counter, bottled ginger juice works in a pinch, as you only need a tablespoon per cocktail. You can also choose to use an extra spicy ginger ale/beer, such as Fever Tree. I haven’t tried muddling or steeping the ginger, but I suspect that could work too. It really all depends on how spicy you want your drink to be.

So until we can go back to Tequila, Jalisco, I’ll be sipping on these mules.

Tequila Ginger Mules