Smoky mezcal, tropical guava, and fizzy ginger beer walk into a glass — and suddenly happy hour looks very stylish. Meet the Vegan Guava Mezcal Mule, a 100% vegan, slightly smoky, refreshingly tangy cocktail you can make in 5 minutes. Yes, really.
I love this drink because it feels fancy without pretending. The mezcal gives that campfire-smoke vibe, the guava brings juicy sweetness, and ginger beer ties everything together with an effervescent bite. Ready to make one? Let’s do it.
Quick facts (so you don’t have to hunt)
- Primary keyword: Vegan Guava Mezcal Mule
- Prep time: 5 minutes
- Total time: 5 minutes
- Course: Drinks
- Cuisine: American / Mexican fusion
- Diet: Gluten-Free, Vegan
- Servings: 1 cocktail
- Calories per serving: 320 kcal
Ingredients (for 1 cocktail)
- Ice cubes (for crushed ice)
- 1 1/2 ounces mezcal joven (check label if you want a specific region/brand)
- 1 1/2 ounces guava juice (prefer 100% guava juice, no sugar if possible)
- 1 ounce chilled ginger beer (use your favorite vegan brand)
- Thinly sliced lime for garnish and a squeeze
Bold note: This recipe stays 100% vegan as long as you confirm your ginger beer and mezcal contain no animal-derived filters or additives (FYI, most do not).
Equipment you’ll use (keeps things tidy)
- Cocktail Ice Bag (or a clean towel + rolling pin)
- Riedel Rocks Glass or any rocks cocktail glass / Moscow mule mug
- Large bar spoon for gentle mixing
- Muddler or rolling pin to crush the ice
- Optional: jigger for precise pours
You don’t need an arsenal of bar tools. A towel and rolling pin handle the crushed ice like a champ.
Step-by-step: Make the Vegan Guava Mezcal Mule
- Crush the ice. Wrap several ice cubes in a clean towel and tap with a rolling pin or muddler until the ice breaks into crushed pieces. Fill your glass or mule mug with crushed ice.
- Add the mezcal and guava juice. Pour 1 1/2 oz mezcal joven and 1 1/2 oz guava juice over the ice.
- Top with ginger beer. Add 1 oz chilled ginger beer; give the cocktail a gentle stir with a bar spoon to combine flavors.
- Finish with lime. Squeeze a thin lime slice over the drink, drop the slice in, and serve immediately.
Pro tip: Use crushed ice for the best mouthfeel and slower dilution. Want it stronger? Keep the ginger beer as a topper only.
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Flavor profile & why it works
The smoky mezcal plays off the sweetness of guava while the ginger beer provides a spicy fizz that keeps the drink lively. The lime brightens the whole thing. The balance hits smoky → sweet → spicy → bright in every sip. That contrast makes this cocktail interesting and very sip-able.
Ever wondered why mezcal pairs well with tropical juices? The smoke cuts the sweetness and adds complexity, preventing the drink from tasting cloying. IMO, it feels like a grown-up twist on fruity cocktails.
Personal note (because I always add one)
I discovered this combo at a tiny pop-up that served mezcal-based drinks next to tacos. They poured a little guava in, and I thought, “Who knew summer and smoke could get along so well?” I replicated it at home, cut back on the sugar, and now this Vegan Guava Mezcal Mule shows up on weekend patios and awkward Zoom hangouts alike.
Nutrition & serving info (practical stuff)
- Servings: 1 cocktail (scale up as needed)
- Calories: 320 kcal per serving
- Carbohydrates: 56 g
- Sodium: 20 mg
- Potassium: 443 mg
- Fiber: 4 g
- Sugar: 50 g
- Vitamin C: 106 mg
- Calcium: 1 mg
- Iron: 0.1 mg
Those numbers reflect the guava juice’s natural sugars and vitamin C. If you want fewer calories, reduce the guava juice a bit and add a splash of soda water—or use a low-sugar guava nectar.
Variations & swaps (playful experiments)
- Lower-sugar option: Use 1 oz guava juice + ½ oz fresh lime + soda water to taste.
- Smokier: Try a mezcal with a stronger smoke profile or add a tiny pinch of smoked salt on the rim.
- Fruity twist: Swap guava for pineapple juice (still vegan and still delish).
- Mocktail: Replace mezcal with 1 1/2 oz smoked tea concentrate (chilled) for a non-alcoholic version.
Want to impress guests? Offer two mezcal options—“regular” and “super smoky”—and let them taste-test. Friendly competition always helps.
Pairings — what to nibble with your mule?
- Spicy tacos (jackfruit or mushroom al pastor) complement the smoky notes.
- Citrus ceviche (vegan version with hearts of palm) plays with the lime.
- Salty snacks like roasted pepitas or plantain chips create nice texture contrasts.
The cocktail’s brightness keeps heavier bites from feeling overwhelming. It acts like a palate cleanser between bold flavors.
Make-ahead & storage tips (because life happens)
- Syrup or mixer: Mix guava juice with a squeeze of lime and chill in the fridge. This step reduces prep time.
- Do not pre-mix with mezcal: The drink tastes best fresh; alcohol + carbonation lose pep when stored.
- Pre-crush ice: You can crush ice and store it briefly in the freezer, but use it within a few hours to avoid freezer flavor.
FYI: The guava juice contains the majority of sugars here, so it keeps in the fridge for several days if sealed well.
Serving for a crowd (scale safely)
This recipe serves 1, but you can scale to serve multiple guests. For 4 cocktails, multiply the mezcal and guava juice by four and keep the ginger beer as a light topper. Mix in a pitcher and pour over fresh crushed ice at service time to keep fizz and texture alive.
Vegan verification — short checklist
- Mezcal: Most mezcal remains vegan-friendly, but always check the label for added flavors or finding agents.
- Ginger beer: Look for brands that list simple ingredients—ginger, sugar, carbonated water, lime.
- Guava juice: Prefer 100% guava juice (no animal-derived clarifiers).
This checklist prevents any awkward “not-vegan” surprises at your party.
Final tips & bartender-level tweaks
- Give the drink a gentle stir to keep the ginger beer bubbly. Over-stirring flattens it.
- Use thin lime slices for a prettier, more aromatic garnish. Thick wedges take up space and mute the flavor.
- For a smoky rim, rub lime on the glass and dip in smoked sea salt—subtle and chefy.
Wrap-up: Should you make the Vegan Guava Mezcal Mule?
Yes. If you like cocktails that feel layered and interesting—smoky, sweet, and fizzy—this one deserves a spot in your rotation. It’s quick, visually appealing, and fully vegan. Make one tonight, or batch the mixers for a party. Either way, you’ll get that satisfying combination of smoke and tropics. Who doesn’t want that?
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Ingredients
Equipment
Method
- Crush the ice. Wrap several ice cubes in a clean towel and tap with a rolling pin or muddler until the ice breaks into crushed pieces. Fill your glass or mule mug with crushed ice.
- Add the mezcal and guava juice. Pour 1 1/2 oz mezcal joven and 1 1/2 oz guava juice over the ice.
- Top with ginger beer. Add 1 oz chilled ginger beer; give the cocktail a gentle stir with a bar spoon to combine flavors.
- Finish with lime. Squeeze a thin lime slice over the drink, drop the slice in, and serve immediately.
- Pro tip: Use crushed ice for the best mouthfeel and slower dilution. Want it stronger? Keep the ginger beer as a topper only.
Notes
Flavor profile & why it works
The smoky mezcal plays off the sweetness of guava while the ginger beer provides a spicy fizz that keeps the drink lively. The lime brightens the whole thing. The balance hits smoky → sweet → spicy → bright in every sip. That contrast makes this cocktail interesting and very sip-able. Ever wondered why mezcal pairs well with tropical juices? The smoke cuts the sweetness and adds complexity, preventing the drink from tasting cloying. IMO, it feels like a grown-up twist on fruity cocktails.Personal note (because I always add one)
I discovered this combo at a tiny pop-up that served mezcal-based drinks next to tacos. They poured a little guava in, and I thought, “Who knew summer and smoke could get along so well?” I replicated it at home, cut back on the sugar, and now this Vegan Guava Mezcal Mule shows up on weekend patios and awkward Zoom hangouts alike.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.