The Texan Mule

By Melissa Twidale.

Cocktails. And more specifically, my favourite cocktail. A true and well-informed run down on this important topic requires research, so I took the liberty of indulging in a Texan Mule… or 6.

What’s in this bad boy I hear you ask?! I’ll break it down and back it up with some fun facts.

The cocktail is comprised of Tito’s Small Batch Vodka, Apricot Liqueur, Honeyed Apricot and Hickory Smoked Bitters, Lime, Ginger Beer and Mint. #HowGood

It’s crisp and refreshing and goes hand in hand with summer.

Now to dissect. It’s called the Texan Mule… Texan is kind of obvious I guess, but describes an unequivocally delicious hand-made Vodka. A voddy masterfully constructed by Bert Butler “Tito” Beveridge II; a ruggedly handsome stallion from San Antonio, Texas (yeah, I did my research). Is it a coincidence that his name sounds mysteriously like “beverage”? I think not.

Tito’s swill is made from yellow corn, instead of vodka’s usually containing wheat or spuds. This means Tito’s 6-times distilled drop has a mildly sweet aftertaste.

So, to define ‘Mule’. There are a couple of concepts here, one is the idea of feeling like you have been kicked in the head by a mule once you have had a fair number of these glorious little treats. Another could be derived from term Texan Mule, which means to be thick-skulled in an opinion. I will leave it open for interpretation though.

Typically the Texan Mule is served in a copper mug. This kind of mug keeps the drink icy cold and it’s to my understanding that bar staff often have to keep a watchful eye on these so they don’t go walk about! I actually have one at my desk right now #trophymug

… And just for the record, I definitely don’t drink Texan Mules during work hours. Whoever told you that is lying.