KENTUCKY BOURBON MULE
Nothing makes the Moscow mule a classic American darling than bourbon. Great bourbons are born in Kentucky and bred from the finest American corn. This Moscow mule recipe uses good Kentucky bourbon that compliments ginger beer with vanilla notes for an extra-boozy kick.
Provided by Advanced Mixology
Categories Cocktail Recipe
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Combine bourbon and lime juice in a copper mug filled with ice.
- Top with ginger beer until the mug is full.
- Garnish with a lime wheel and mint sprig.
Nutrition Facts : ServingSize 1, Calories 169
DARK AND STORMY DRINK (RUM MOSCOW MULE)
Singing with spicy ginger and caramel notes, the Dark and Stormy Rum Moscow Mule is a refreshing drink. This twist on a classic cocktail is made with simple ingredients that get a flavorful twist from dark rum. Makes 1 drink.
Provided by Erin Parker, The Speckled Palate
Categories Cocktails
Time 5m
Number Of Ingredients 5
Steps:
- Add crushed ice to a highball glass.
- Pour in the ginger beer.
- Add the lime juice, and stir.
- Top with dark rum.
- Stir with a cocktail spoon, then add a lime wedge, and enjoy immediately.
Nutrition Facts : Calories 182 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 drink, Sodium 11 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
POMEGRANATE MULE
This rum cocktail is a tropical riff on a gingery mule. Pomegranate gives it a lovely tartness, and there's a refreshing bubble from the soda.
Provided by BACARDÍ™
Number Of Ingredients 8
Steps:
- To make the ginger-honey syrup, combine ginger, honey, and ½ cup water in a small saucepan and bring to a simmer, stirring until honey is dissolved. Lower heat, cover the saucepan, and let simmer for two minutes. Remove from heat and let sit, still covered, for 2 to 3 hours. Strain out ginger and pour the syrup into a clean bottle or resealable jar. Keep refrigerated for up to 2 weeks.
- For the cocktail, add rum, pomegranate juice, lime juice, and ginger-honey syrup to a cocktail shaker, then fill with ice. Shake until well chilled, about 15 seconds, then strain into a rocks glass over fresh ice. Top with soda water, stir gently and garnish with lime wheel.
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