Mexican Mule

Step 1

Fill a copper mug or tumbler with ice. Pour in tequila, Cointreau, lime juice, and cold ginger beer. Stir and garnish with lime wedge and jalapeño slices.

Step 2

In a large saucepan combine 1 qt water, sugars, ginger and a pinch of salt.

Step 3

Bring to a boil and stir until sugars are dissolved. Remove from heat and pour in remaining 1 qt of water and lemon juice.

Step 4

Let stand, covered, at room for 2-3 hours. Place in refrigerator and cool to 70 degrees.

Step 5

Use a fine mesh strainer to strain and stir in yeast.

Step 6

Use a funnel to pour into a 2 liter bottle or into 2 - 1 liter bottles. Make sure you leave at least 2 inches of room at the top.

Step 7

Leave at room temperature for 2-3 days, loosening the cap occasionally (very slowly and carefully so it doesn't spray all over) to release the pressure.

Step 8

Store in the refrigerator for up to a week.