Spicy Austin Mule with Jalapeno and Mint

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The Spicy Austin Mule is a twist on the classic cocktail. Tito’s Vodka makes it Austin, fresh jalapeno makes it spicy. This bold and refreshing drink is also perfect for a crowd

This post and recipe card updated July 16, 2019

When I began the blog in 2007, I focused primarily on main course dishes. Over time I began to add sides and appetizers, but I still had no beverages, desserts or holiday recipes.

It’s kind of funny that my first cocktail recipe is a Mule, because I never drank them until a couple of years ago. I’ve always loved ginger ale, but ginger beer was much too strong for me.

You can’t make a Mule without ginger beer, so I avoided them like the plague. It then took some time, but Reilly finally sold me on the Austin Mule. And then Stacy got me hooked on the Spicy Mule. So I combined the two for my Spicy Austin Mule.

WHY THIS RECIPE WORKS

• You determine the heat level
• You can control the strength of the Mule
• It’s a great cocktail for a crowd

The Spicy Austin Mule is delicious! The fresh lime juice tones down the heat from the jalapenos. Even though it’s a bold and spicy drink, it is still very refreshing.

INVENTION OF THE MOSCOW MULE

All the stories I found online agree about the origins of the Mule. John G. Martin, head of Heublein & Brothers distillery, had an abundance of vodka. His friend and bar owner, Jack Morgan, had an abundance of ginger beer. One night the two were hanging out with one of Morgan’s bartenders, who was trying to move “dead product”. They got creative, and the Moscow Mule was born.

There are several different stories about who invented the Copper Mug and who was the first to use it for a Mule. Whoever it was, and whenever it happened, doesn’t really matter. The key is, the copper mug is required for a proper Moscow Mule.

INGREDIENT TIPS FOR THE SPICY AUSTIN MULE

Yes, the vodka is important, because if you use a vodka NOT made in Austin TX, then it’s a regular Moscow Mule!

Tito’s Vodka makes it Austin. There are other vodkas made in Austin, but Tito’s is my favorite. And Tito’s is available pretty much around the country.

Jalapenos make it spicy. I use raw jalapenos, and don’t remove the seeds. The jalapenos add a serious kick, so you can tone it down by removing the seeds or by adding fewer jalapenos to the Mule.

You can’t have a Mule without Ginger Beer. I knew little to nothing about ginger beer so I went to my local liquor store. They recommended Crabbie’s Ginger Beer and, since they’ve never steered me wrong in the past, I went with it.

Fresh-squeezed lime juice adds wonderful flavor. That citrus tart bite is a great complement to the spicy jalapenos.

Fresh mint is the garnish. I grow mint in my garden in the summer so I have way more of it than I could ever use! But you can also find it with packaged herbs in the produce section of the grocery store year-round.

SPICY AUSTIN MULES FOR A CROWD

The Spicy Austin Mule is a great drink for a crowd, and I have a few recommendations to make it perfect.

• Add the vodka, ginger beer and lime juice to a large pitcher or container about an hour ahead
• Store it in the fridge until you’re ready to serve
• Let your guests add their own ice and jalapenos when they make their drinks

If you add the ice too soon, it will water down the Spicy Austin Mule. If you add the jalapenos that far ahead, the spice will overwhelm the cocktail.

FREQUENTLY ASKED QUESTIONS

Can I use another brand of vodka? You can, but remember: for it to truly be a Spicy Austin Mule, you need to use vodka from Austin TX.

How can I tone down the heat?

• Remove the seeds from the jalapenos
• Add more lime juice
• Add fewer jalapenos

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