KENTUCKY MULE
Provided by Michael Symon : Food Network
Categories beverage
Time 5m
Yield 1 cocktail
Number Of Ingredients 4
Steps:
- Fill a Collins glass or Moscow mule mug with ice and add the lime juice. Pour in the bourbon and fill with cold ginger beer. Stir and serve.
KENTUCKY MULE
Provided by Michael Symon : Food Network
Categories beverage
Time 5m
Yield 1 mule
Number Of Ingredients 6
Steps:
- Fill a cocktail glass with ice, then add the bourbon and lime juice. Stir, top with a splash of ginger beer to taste and a splash of club soda if using to taste and garnish with the lime wedge and mint.
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- In a blender, crush your ice to a fine texture. (This is optional, but it adds a lovely texture and iciness to the drink!)
- In a copper mug (or your favorite cocktail glass), measure out the ginger beer, bourbon and lime juice.
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- Make your mint syrup first. Combine all ingredients for syrup in a small saucepan over medium high heat. Bring ingredients to a low boil and turn heat to simmer for 2 minutes. Remove from heat and allow to cool to room temperature, about 30 minutes. Remove mint sprigs and leaves. Store syrup in a glass jar for up to 2 weeks in the refrigerator. Yield: 1 1/2 cups.
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