Mula Español

Name: Mula Español
Yield: 1 drink
Ingredients: 2 ounces Spanish brandy, preferably Lustau Solera Reserva; 1/2 ounce ginger liqueur, preferably Domaine de Canton; 1/2 ounce fresh lemon juice; 1 bar spoon dry sherry, preferably Lustau East India Solera; 3 ounces ginger beer, preferably Ginger People; Candied ginger, for garnish

Recipe from Brett Esler

Adapted by Robert Simonson

Mula Español — Ben Sklar for The New York Times

Rating: 4(14)
Comments: Read comments

This drink, served at Whisler’s, a bar in Austin, Tex., is a classic Moscow Mule with a Spanish twist, using brandy de Jerez and sherry, as well as ginger liqueur, lemon and ginger beer. Brett Esler urges the use of drier styles of ginger beer, sherry and brandy for the cocktail. For presentation, the traditional copper mug will work, but Mr. Esler says a Tom Collins glass will do as well. —Robert Simonson

Featured in: At Age 75, the Moscow Mule Gets Its Kick Back

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:1 drink

2ounces Spanish brandy, preferably Lustau Solera Reserva
½ounce ginger liqueur, preferably Domaine de Canton
½ounce fresh lemon juice
1bar spoon dry sherry, preferably Lustau East India Solera
3ounces ginger beer, preferably Ginger People
Candied ginger, for garnish

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a cocktail shaker three-quarters filled with ice, combine all the liquid ingredients except the beer, and shake until chilled, about 15 seconds. Strain into a copper mug or Tom Collins glass filled with ice. Top with ginger beer and garnish with the candied ginger.