Life in the Fat Lane – Cinco De Mayo 2016 Addition
We had a great time celebrating Cinco de Mayo at one of our favorite restaurants. While we were there, I discovered what I want for Mother’s Day – a couple of copper cups to use when we make my favorite drink, the Mexican Mule.
If you’re interested, here’s a recipe:
You’ll need Espolon Tequila blanco, fresh squeezed lime, agave nectar, chopped ice and ginger beer And, of course, you’ll need to put the mixture in cooled cooper cups.
Ingredients for 1 cocktail
optional garnishes: lime, mint, jalapeno (muddled), and/or crystalized ginger
Jalapeno option: Place a couple of slices of jalapeno in the bottom of shaker, add lime juice and muddle. Pour in tequila. Shake vigorously for about 30 seconds. Strain into the copper cup filled with ice and top with ginger beer. Garnish with a lime wedge, jalapeno, mint and/or piece of crystalized ginger.