Happy birthday to my special lady, Regan Jones!! To help celebrate, I’m serving up this personalized take on a classic cocktail – a mango peach mule. The sweetness of the fruits marries perfectly with the refreshing mint while the ginger beer delivers an invigoratingly spicy kick at the end.
In case you’re thinking, “Whoa! I must be at the wrong website,” nope! You’ve come to the right place – MJ and Hungryman. And I introduce you to my very first cocktail recipe, a fruity and refreshing mango peach mule, in honor and celebration of the birthday of the one and only Regan Jones!
Oh boy…where do I even begin with this exceptional lady? Apparently, I have the noteworthy talent of making things
uncomfortably remarkably cheesy when I’m gushing about people (according to the Hungryman), so I shall try my very.very best to tame down my gift tendencies. I met Regan for the first time back in June of 2013 at a happy hour in Austin hosted by the National Mango Board. I almost didn’t attend, and the mere thought of my near misstep makes me shudder, as it turned out to be one of those epic life moments. And y’all, that’s what happens when this dynamic, Southern woman enters into your life. Since then, we’ve met on several different occasions, including FNCE and the Blog Brûlée Conference, and every time I walk away wishing I’d had just a bit more time to spend with her one-on-one.
Our first meet – 2013
Many words come to mind when I think of Regan – passionate, charismatic, brilliant, spirited, daring, inspirational, gentle, generous, to name a few. I also wonder if she ever sleeps. She is one of a kind, that’s for sure, and a very special person in my life (as well as many.many others, no doubt!). She’s the reason I got interested in nutrition communications, and if she hadn’t founded the Recipe Redux or the Healthy Aperture, I don’t know where I’d be right now. Being a Recipe Reduxer and a member of the editorial team for the Healthy Aperture are two of the best things I’ve done as a food/nutrition blogger.
Thus, about 40 of us bloggers, whose lives have been touched by her, are throwing her a virtual birthday party complete with cocktails and gluten-free desserts. Are you ready to celebrate?
I’m serving up a very personalized cocktail, and believe me, I
contemplated entertained the thought of calling it a “Georgia peach meets a Texan over mangoes” mule because that’s exactly what this is all about. I went to the largest liquor store in town on New Year’s Eve (who’s ingenious idea was that?) and chose a peach flavored vodka made in Texas to add to my mule.
I’d actually never heard of the Moscow mule until very recently, and while it is apparently making a come back, I’m just starting to become chummy with it.
And ginger beer…sorry for thinking that you could be substituted with ginger ale. The latter just doesn’t provide the distinct peppery ginger flavor necessary for a mule.
Although this cocktail with all of its bright, vibrant flavors would work perfectly in the springtime or on a hot summer day, the spicy ginger beer and vodka provide a warmth from within that can be appreciated on a cold winter’s night. I had intended to serve it in a copper mug in classic mule fashion, but opted for the Mason jar as a symbol of the Southern girl in both of us.
So without further ado, I raise my glass to you, Regan, recollecting on all of our fond memories and looking forward to many more to come! Happy Birthday!
- 1/3 cup fresh or frozen mango chunks
- 4-6 fresh mint leaves
- 3 sugar cubes
- 2 oz. peach flavored vodka
- 4-6 oz. ginger beer NOT ginger ale
- juice of 1/2 lime
- Place sugar cubes and mint leaves into glass of choice (I used a Mason jar, but a Collins glass or classic copper mug would work just as well). Muddle ingredients until sugar dissolves and mint leaves have broken down.
- Add mango to glass and lightly crush. Then add lime juice.
- Fill glass with ice cubes, add vodka, and pour in ginger beer.
- Place a lime wedge on the glass rim, add a sprig of mint for garnish and serve with a stirring rod.