Spicy Mango Moscow Mule with muddled jalapeno, chilled vodka, fresh mango purée, lime juice and a hefty pour of refreshing ginger beer.
Course Drinks
Prep Time 3 minutesminutes
Cook Time 1 minuteminute
Total Time 4 minutesminutes
Servings 1servings
Calories 149kcal
Author Tristin Rieken
Equipment
cocktail shaker
Ingredients
3ouncesginger beer
1.5ouncesvodkahabanero or jalapeño infused optional
1ouncemango purée
.5ouncelime juicefrom about ½ lime
1 ¼inchjalapeno round
Instructions
Make mango puree. Peel mango and add flesh to a blender or food processor, reserving a few spears for garnish. Add the juice of ½ a lime and enough water to process the fruit and turn it into a pourable puree. Cover and refrigerate until ready to use, up to 3 days.
In a large shaker add 1 jalapeño round (de-seeded if desired). Press down with the back of a wooden spoon or a muddler to crush, releasing the oils.
1 ¼ inch jalapeno round
Add mango puree, vodka and lime juice. Fill shaker with ice and shake to combine.
Strain mixture over ice in a copper mug or tall glass. There's no need to strain over ice if omitting the jalapeño, simply pour it all in a mug instead.
Top with ginger beer and garnish with a mango spear if you'd like.