Mula Español

Recipe from Brett Esler

Adapted by Robert Simonson

Published July 19, 2016

  • Ben Sklar for The New York Times
Media 1 of 1
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 this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1 drink

  • 2 ounces Spanish brandy, preferably Lustau Solera Reserva

  • ½ ounce ginger liqueur, preferably Domaine de Canton

  • ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving

22 grams carbs; 268 calories; 1 gram fat; 2 grams fiber; 14 milligrams sodium; 2 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
14 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Jorge David

It should be called Mula Española. Spanish requires noun-adjective gender agreement.
Nevertheless, it sounds delicious.

Jorge David

It should be called Mula Española. Spanish requires noun-adjective gender agreement.
Nevertheless, it sounds delicious.

Private comments are only visible to you.

Credits

Adapted from Brett Esler, Whisler's, Austin. Tex.

Recipe Tags

or to save this recipe.