Tijuana Hot Mule Recipe

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Crafted by: Daniel Fast, Founder of BARchitecture, Las Vegas, NV.


  • 1 1/2 ounces Don Julio Blanco tequila
  • 1/2 ounce Monin habanero lime syrup
  • 1/2 ounce fresh lime juice
  • 2 pieces dried Chile de árbol, one for muddling, one for garnish
  • Gosling’s ginger beer
  • Ground cinnamon, for garnish


  • Muddle one piece of dried Chile de árbol in shaker tin.
  • Add the rest of ingredients, except the ginger beer.
  • Double strain over fresh ice, then top with Gosling’s ginger beer.
  • Garnish with remaining piece of dried Chile de Arbol, and a dusting of cinnamon.


This cocktail’s inspiration came from a desire to take the road less traveled. I like to challenge my skill set and always push myself to try new things — I prefer innovation to repetition. The spicy notes of the chile, ginger and cinnamon blend perfectly for a well-balanced cocktail.