Chowgun Mule Recipe
Peach & apricot vodka, choya plum liqueur, ratafia de bourgogne, licorice syrup, citrus, ginger beer top up
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Ingredients
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Cocktail Mix
Finish & Garnish
Method
Cocktail Mix
- 1
Combine base spirits and citrus
Fill a cocktail shaker with ice. Add 2 oz peach & apricot vodka, 0.5 oz Choya plum liqueur, 0.5 oz Ratafia de Bourgogne, 0.5 oz licorice syrup, 0.5 oz fresh lime juice and 0.25 oz fresh lemon juice.
- 2
Shake
Secure the shaker lid and shake vigorously for 10–12 seconds until well chilled (shaker becomes cold to the touch). This both chills and lightly dilutes the concentrated liqueurs and syrup.
Finish & Serve
- 3
Prepare glass
Fill a highball or mule mug with large ice cubes (or a single large cube).
- 4
Strain and top
Double-strain the shaken mixture into the prepared glass over ice to remove any small solids. Top with ~4 oz chilled ginger beer, pouring gently to preserve carbonation. Stir once gently with a bar spoon (1–2 turns) to integrate.
- 5
Garnish and present
Garnish with a peach slice and a lime wheel on the rim. Optionally thread a piece of candied ginger or a thin slice of fresh ginger on a pick and rest it across the glass to emphasize the ginger/umbelliferous notes. Serve immediately.
- 6
Optional adjustments: If you prefer a drier mule, reduce licorice syrup to 0.25 oz. For more plum aroma, increase Choya to 0.75 oz and reduce vodka by 0.25 oz to keep balance.