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.



  • 2 oz Tequila
  • ½ oz Ginger Proof Syrup
  • 1 oz Fresh Lime Juice
  • Club Soda to Top
  • Lime Wedge to Garnish





Copper Mug


  1. Measure tequila Proof Syrup, and lime juice into shaker; add ice and shake until well combined.
  2. Strain into an ice-filled copper mug and top with club soda.
  3. Garnish with lime wedge.