Grilled Maple Mules

Name: Grilled Maple Mules
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 4 oz vodka; 2 oz grilled lime juice (roughly 4 limes); 8 oz ginger beer; 1 tbsp Tapped Maple Syrup

May 31, 2024 • Tom Jackson

Level up your Thirsty Thursday with a smoky twist on the classic mule. Our Maple Mule blends 4 oz of vodka, 2 oz of caramelized grilled lime juice (from about 4 limes), 8 oz of zesty ginger beer, and 1 tbsp of rich Tapped Maple Syrup. Start by preheating your Yoder Smokers YS640s Pellet Grill to 500ºF and searing halved limes on a cast iron griddle until caramelized. Juice the limes and strain the juice, then mix with the vodka, ginger beer, and maple syrup. Pour over ice in mule cups, garnish with a lime slice, and enjoy the perfect blend of smoky, sweet, and spicy flavors. Cheers!

Grilled Maple Mules

Tom Jackson

Rated 5.0 stars by 2 users

Servings

2

Prep Time

5 minutes

Cook Time

10 minutes

Calories

325

Get ready to level up your cocktail game with our smoky Maple Mule, a Thirsty Thursday sensation that will wow your taste buds and impress your friends. Imagine the bold, caramelized flavor of grilled lime juice mingling with the crisp bite of ginger beer, all perfectly balanced by the smooth warmth of vodka and a touch of rich maple syrup. This isn’t just a drink; it’s an experience, bringing the depth of grilling into your glass. Whether you're hosting a backyard barbecue or simply looking to unwind after a long day, this Maple Mule is the ultimate refreshment. Let’s fire up the grill and craft a cocktail that’s as unforgettable as your evening. Cheers to new flavors and great company!

Ingredients

4 oz vodka
2 oz grilled lime juice (roughly 4 limes)
8 oz ginger beer
1 tbsp Tapped Maple Syrup

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Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 500ºF and remove the diffuser/diffuser door. Install the Yoder Smokers Cast Iron Griddle over the fire box with the smooth side up.
Slice the limes in half, then sear the cut side on the grill with the grill door open. This is simply to brown/caramelize the surface of the lime, not to cook them. When seared, remove and juice
the limes, then strain the juice through a mesh strainer.
Combine all ingredients. Whisk. Pour over ice in mule cups. Garnish with a slice of lime.

Recipe Note

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Recipe Highlights and Insights:

The origins of Argentinian empanadas can be traced back to the arrival of Spanish colonizers in the 16th century, who brought the concept of meat-filled pastries to the New World. These early empanadas were influenced by the Spanish tradition, itself a fusion of Iberian and Moorish culinary practices. In Argentina, empanadas quickly became a popular dish, adapting to local ingredients and regional flavors. Each province developed its own version, with unique fillings and baking or frying methods. For instance, the empanadas of Salta are known for their spicy beef filling, while those from Tucumán often feature a combination of beef, hard-boiled eggs, and olives. The dough and preparation techniques also vary, showcasing the rich culinary diversity of the country. Today, empanadas are a cultural icon, enjoyed at festivals, family gatherings, and as a convenient, delicious snack.