Recommended Difford's Guide modern web export by Difford's Guide (2018) — Difford's Guide modern source record
| 15 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "15 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 60 ml | Reposado tequila — {"raw_name": "Reposado tequila", "raw_measure": "60 ml Reposado tequila", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 90 ml | ginger beer — {"raw_name": "Ginger beer", "raw_measure": "90 ml Ginger beer", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 10 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "10 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COPPER MUG OR COLLINS GLASS.
- Prepare garnish of lime slice wheel and mint sprigs.
- POUR first 3 ingredients into mug/glass and briefly stir.
- Two-thirds fill glass with cubed ice.
- TOP with ginger beer and briefly stir.
- Fill glass with a crown of crushed ice.
- Garnish with lime slice and mint sprigs bouquet.
- Serve with a straw.
Garnish: Prepare garnish of lime slice wheel and mint sprigs. Garnish with lime slice and mint sprigs bouquet.
Ice: ice
{"date_published": "2018-05-04 12:15:27", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1306/mexican-mule", "image_url": "https://cdn.diffordsguide.com/cocktail/kA6VeA/square/0/512x512.webp?v=1737701576"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.