Tequila Grapefruit Mule

Aaron Polsky, Harvard & Stone | Los Angeles

In his take on the mule, Aaron Polsky doubles down on grapefruit with the addition of Pamplemousse and grapefruit bitters, all balanced with a a measure of Aperol and ginger syrup.


Serving: 1

  • 1 1/2 ounces blanco tequila
  • 1/2 ounce ginger syrup (see Editor's Note)
  • 1/2 ounce grapefruit liqueur, preferably Giffard Pamplemousse Liqueur
  • 3/4 ounce lime juice
  • 1/3 ounce Aperol
  • 1 dash grapefruit bitters, preferably Bittermens Hopped Grapefruit Bitters
  • soda water, to top

Garnish: grapefruit peel

  1. Combine all ingredients, except the soda water, in a mixing tin and shake with ice
  2. Strain into a Collins glass over ice.
  3. Top with soda water and garnish with a grapefruit peel.
Editor's Note

Ginger Syrup:
1 cup freshly juiced ginger
1 1/2 cups sugar

Combine both ingredients in a blender and blend until sugar is dissolved.