One weekend during the mule craze of a few years ago, we downed a couple of Moscow and Kentucky mules apiece and wondered what else might go great with ginger and lime. Our first thought: tequila.
We joked that we should call our Mexican-spirited mule “el Burro,” but a quick Googling proved that someone (or several someones) had long since beaten us to it. The El Burro, it turns out, is A Thing, has long been A Thing, and it is delightful.
NOTE: While any tequila will work for this (or any other burro) recipe, we most enjoyed a reposado — a “rested” or briefly aged tequila — for its slightly mellower flavor. It’s hard to go wrong with a mule, though; the beauty of the ginger-lime combo is that it’s spicy and tart enough to stand up to pretty much any spirit.