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- Hot Mule
Hot Mule
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2 serving
Prep time:
Cook time:
Serves: 2
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Ingredients
- 10g fresh ginger, unpeeled, diced
- 60g dried pear
- 2 tsp loose leaf earl grey tea (we used Rare Tea Company Loose Leaf Earl Grey Tea)
- 300g golden caster sugar
- 50ml tequila (check vegan if required; we used Olmeca Altos 100% Agave Reposado Tequila), or alternative (such as Seedlip Grove 42 Non-Alcoholic Spirit)
- 50ml gin liqueur (we used Braemble Gin Liqueur), or alternative (such as Aecorn Aromatic Red Non-Alcoholic Aperitif)
- 1 lime, juice
- 2 sprigs rosemary, to garnish (optional)
- 2 slices orange peel, to garnish (optional)
Method
Step 1
Add 300ml water to a pan with the ginger and pear, place on a high heat and boil for 3 mins. Remove from the heat, then add the tea leaves and the sugar, and stir until the sugar has dissolved. Leave to infuse for a further 2 mins, then strain into a jug.
Step 2
Pre-warm 2 heatproof glasses by filling with hot water for a few mins, then emptying. To each glass, add 25ml tequila, 25ml gin liqueur (or Seedlip and Aecorn, if making non-alcoholic), 25ml ginger syrup, half the lime juice and 100ml boiling water; stir. Garnish with a rosemary sprig or a strip of orange peel. Leftover syrup can be kept in a bottle in the fridge for 2 weeks.
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