Ingredients
For the Homemade Pumpkin Spice Syrup (yields ~1 cup):
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1 cup Water
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1 cup Granulated Sugar: For a deeper flavor, you can use ½ cup white sugar and ½ cup brown sugar.
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3 tbsp Canned Pumpkin Puree: Ensure it’s 100% pure pumpkin, not pumpkin pie filling.
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2 Cinnamon Sticks: Or 1 teaspoon of ground cinnamon.
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1 tsp Whole Cloves: Or ¼ teaspoon of ground cloves.
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1 tsp Whole Allspice Berries: Or ¼ teaspoon of ground allspice.
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1 star Anise Pod (optional): Adds a lovely licorice note.
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1-inch piece Fresh Ginger: Peeled and thinly sliced.
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¼ tsp Freshly Grated Nutmeg
For Each Cocktail:
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2 oz High-Quality Vodka: A smooth, neutral vodka lets the spice flavors shine. Vanilla vodka can be a delicious variation.
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½ oz Fresh Lime Juice: Absolutely essential. Bottled lime juice cannot replicate the bright, fresh acidity needed.
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1 oz Pumpkin Spice Syrup: Adjust to your preferred level of sweetness.
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4-6 oz Ginger Beer: Use a strong, high-quality ginger beer like Fever-Tree or Q Mixers for the best spicy kick. Ginger ale is much milder and sweeter.
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Ice: Preferably large, clear ice cubes or cubes made from filtered water.
For Garnish:
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Cinnamon Sticks
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Fresh Lime Wedges or Wheels
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Candied Ginger
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Freshly Grated Nutmeg
Instructions
Now that you have your ingredients ready, let’s dive into the steps for making this delightful Pumpkin Spice Mule. It’s as easy as pie, and I promise you’ll feel like a mixology superstar!
Step 1: Make the Pumpkin Spice Syrup (Can be done days in advance)
In a small saucepan, combine the water, sugar, pumpkin puree, cinnamon sticks, cloves, allspice berries, star anise (if using), and sliced ginger. Whisk everything together over medium heat until the sugar has completely dissolved. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for 10-15 minutes, stirring occasionally, allowing the spices to infuse the syrup. Do not boil vigorously. Remove from heat and stir in the grated nutmeg. Let the syrup cool completely, then strain it through a fine-mesh sieve into a jar or bottle, pressing on the solids to extract all the flavorful liquid. Discard the spices. The syrup can be stored in the refrigerator for up to 2 weeks.
Step 2: Prepare Your Mug
Place your copper mug (or a highball glass) in the freezer for at least 15-20 minutes before making your cocktail. A frosty mug is key to keeping the drink cold and refreshing.
Step 3: Build the Cocktail
Remove the chilled mug from the freezer. Fill it to the top with ice cubes. Pour the 2 ounces of vodka over the ice. Add the ½ ounce of fresh lime juice. Then, add 1 ounce (or to taste) of the homemade pumpkin spice syrup.
Step 4: Top and Integrate
Gently top off the mug with 4-6 ounces of chilled ginger beer, pouring it down the side of the mug to preserve the bubbles. Take a long bar spoon or a reusable straw and give the drink a gentle stir from the bottom up once or twice to combine the ingredients. Avoid over-stirring, which can cause the ginger beer to go flat.
Step 5: Garnish with Flair
Garnish your creation with a cinnamon stick and a wedge of lime. For an extra special touch, add a piece of candied ginger on a skewer and a light dusting of freshly grated nutmeg over the top.
Step 6: Serve Immediately
Serve the Pumpkin Spice Mule immediately while it is frosty, bubbly, and perfectly cold.
Notes
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Copper Mugs (highball glasses are a fine substitute)
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Jigger (for accurate measuring)
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Cocktail Shaker (optional, if you prefer to shake the vodka, lime, and syrup with ice first)
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Bar Spoon or Reusable Straw (for stirring)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Drinks
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 25g
- Sodium: 10mg
- Carbohydrates: 28g