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Hot Mule

Hot Mule

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

A warming twist on the moscow mule cocktail by innovative drinks expert Ryan Chetiyawardana. Dried pear, fresh ginger and earl grey tea are infused together and sweetened before being mixed with spirits, ginger syrup and lime juice for a perfectly balanced, aromatic flavour. You can easily make a non-alcoholic version with just a few simple swaps.
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  • 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)


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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