Jamaican Mule Cocktail Recipe

A Jamaican Mule brings a tropical punch to a classic cocktail. There’s something about the spicy ginger beer and smooth rum, with a splash of lime, that just hits differently—refreshing and bold, all at once.

You’ll see how simple it is to whip this up at home with just a few ingredients and some basic tools.

The first time I tried a Jamaican Mule, I didn’t expect it to taste so balanced—sweet, tangy, and just a little spiced. It works great on a warm night or when you want to shake things up from the usual Moscow Mule.

Anyone can make this recipe, honestly. It’s easy enough for a solo treat, but feels fancy enough to serve when friends come over.

I’ll walk you through mixing the drink, what you’ll need, and what flavors you can expect in every sip.

Jamaican Mule Cocktail Recipe

The Jamaican Mule blends spicy ginger beer with bold Jamaican rum. I like how crisp and slightly sweet it turns out, and you don’t need anything fancy to make it at home.

Equipment

• Copper mug or highball glass – A copper mug keeps things icy and gives each sip a nice chill.
• Jigger or measuring tool – I use this for measuring out the rum and lime juice, so it’s not just a guessing game.
• Bar spoon – Helps mix gently and keeps the fizz from vanishing.
• Citrus juicer or reamer – Fresh lime juice really does taste brighter than the bottled stuff.
• Ice scoop – Keeps things clean and stops you from adding too much melted ice water.
• Knife and cutting board – For slicing up lime wedges to garnish.

Having the right tools just makes it smoother, honestly. A cold mug and lots of ice keep the flavors fresh.

Ingredients

• 2 oz Jamaican rum – I go for dark or aged rum because it’s got more depth.
• 4–6 oz ginger beer – Pick a spicy, non-alcoholic one for that real kick.
• ½ oz fresh lime juice – Squeeze it yourself for a tart, bright pop.
• Ice cubes – Solid cubes work best for keeping things cold.
• Lime wedge or wheel – For garnish and a little color.

Each part matters. The rum brings warmth, ginger beer gives fizz and spice, and lime juice cuts through with some acidity.

I’ll sometimes tweak the ginger beer amount, depending on how much I want the rum to stand out.

Instructions

• Fill your copper mug or glass with ice cubes.
• Pour in 2 oz of Jamaican rum.
• Add ½ oz of fresh lime juice.
• Top it off with 4–6 oz of ginger beer, tasting as you go.
• Stir gently with a bar spoon—don’t kill the bubbles.
• Garnish with a lime wedge or wheel on the rim.

I always taste as I go to get the balance just right. If it’s too strong, I’ll splash in more ginger beer. Too sweet? I squeeze in extra lime.

The trick is to keep it cold and fizzy.

Notes

Jamaican rum has this rich, molasses-like flavor that plays so well with ginger. The ginger beer’s spice and the lime’s tang make the drink lively, but it never feels harsh.

Sometimes, if I want it lighter, I’ll dial back the rum or add a splash of soda water. Crushed ice melts too fast for me, so I stick with solid cubes.

Serve your Jamaican Mule right after you mix it—otherwise, it loses that chill and fizz that makes it so good.

Tasting Notes

Right away, the Jamaican Mule gives off this bright, zesty aroma. Fresh lime and ginger hit my nose first, and then there’s this warm, spicy note from the dark rum underneath it all.

It smells familiar—kind of like a classic Moscow Mule—but honestly, there’s more going on here. Deeper, somehow.

Taking a sip, I get a crisp, tangy start. The lime juice brings this sharp freshness, and the ginger beer follows up with a gentle burn that wakes up my taste buds.

The rum steps in with a smooth sweetness, mellowing out the spice without making things too heavy.

Compared to a Moscow Mule with vodka, the Jamaican Mule stands out. The rum gives it a richer body and this subtle caramel flavor that lingers longer than I expected.

It’s both refreshing and, oddly enough, a little bit warming at the same time.

The finish? Clean, but there’s still a mild ginger heat that stays on my tongue.

Honestly, I like how light the drink feels—even with all that depth.

It’s easy to sip, and I’d say it pairs nicely with simple snacks or anything off the grill.