Despite all the current uproar with Trump and the Russians, I love Moscow Mules. The spicy ginger beer with puckery lime juice and vodka heat is as perfect on a cold winter afternoon as it is in the summer oven air. And then there's that chilled copper mug; drinking from it just feels like an occasion! Several years ago, I worked on a Pomegranate Moscow Mule recipe, which became the signature cocktail for Lauren and Jeremy's wedding. 

Last week my friend, Amy, gave me reason to celebrate once again; she sent me some cocktail recipes she had found on the blog of a vintage shop in Albuquerque, called Found on 4th.  My favorite is a nod to our neighbors south of the border, a Mexican Mule. It is easy to prepare and pairs spectacularly with chips and homemade guacamole. If you don't want the jalapeño kick, feel free to leave that out. I like it so much, I put a slice into the shaker for extra heat. Btw, the stated reason for the copper mug is that it keeps the drink cold; I think its really just all about the cool factor. This recipe makes one serving. 

Mexican Mule

2 oz. tequila silver

1/2 oz. Cointreau

1/2 to 1 oz. fresh lime juice

4 oz. ginger beer

lime wedges

jalapeño slices

Combine tequila, cointreau, and lime juice in a cocktail shaker which is filled half full with ice. Shake vigorous at least 20 times to mix. Pour into a cold copper mug (I keep mine in the freezer) which is half filled with ice cubes. Top with ginger beer. Add a cocktail pick with a lime wedge and an jalapeño slice. Allowing the pepper to steep a bit in the drink will give a subtle spicy flavor.