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Ghoul’s Mule

This spooky twist on a classic mule will bring eerie fun to your next Halloween gathering. With a blood-red rim of grenadine and red sprinkles, the Ghoul’s Mule combines vodka, grenadine, lime juice, and ginger beer for a refreshing yet chilling cocktail. Garnished with a gummy eye, it’s sure to be a hauntingly good time.

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Ghoul’s Mule

Ghoul’s Mule

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: ginger beer, ginger beer cocktails, jelly, Lime, lime cocktails, Vodka, vodka cocktails
Servings: 1
Author: Paul Kushner

Equipment

Ingredients

Instructions

  • Rim your glass by dipping the edge in grenadine, then coating it with red sprinkles for a spooky effect.
  • In the prepared glass, add the grenadine, lime juice, and vodka. Stir well to combine the ingredients.
  • Fill the glass with ice, then top with ginger beer for a fizzy finish.
  • Garnish with a gummy eye for a ghoulish touch.
  • Serve immediately and enjoy your eerie Ghoul’s Mule!

Notes

Pro Tips

  • For an extra spooky effect, drip grenadine down the inside of the glass to create a blood-like appearance.
  • Adjust the tartness by adding more or less lime juice based on your taste preference.
  • For a chilling experience, use frozen gummy eyes as an eerie garnish that will keep your drink cold.
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Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Ghoul’s Mule is a refreshingly spooky cocktail with a balance of sweet grenadine and tart lime juice, perfectly complemented by the fizzy ginger beer. The red sprinkle rim adds a festive touch, while the gummy eye gives this drink a frightfully fun presentation, making it perfect for Halloween parties!

Ghoul’s Mule
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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