Mr Xavier’s Mule (tall) Recipe

1. Chill glass

Place a tall Collins or highball glass in the freezer for 5–10 minutes or fill it with ice and water to chill while you prepare ingredients.

2. Measure

Measure vodka, fresh lime juice, and ginger syrup. Have ginger beer chilled and bitters ready.

3. Discard the chilling ice/water from the glass if used. Fill the chilled tall glass about three-quarters full with crushed ice (about 1 cup).

4. Add 2 fl oz vodka, 0.75 fl oz fresh lime juice, and 0.5 fl oz ginger syrup into the glass directly over the ice.

5. Add 2 dashes orange bitters and 1 dash Angostura bitters on top of the liquid.

6. Top with 4 fl oz chilled ginger beer. Stir gently twice with a bar spoon to combine ingredients without flattening the ginger beer.

7. Thread a candied ginger piece (if using) onto a pick and rest it on the rim or float it on top of the ice.

8. Slap the mint lightly between your palms to release aroma and place the mint sprig beside the lime wheel against the inside of the glass for aroma and presentation.

9. Serve immediately with a straw. Encourage the drinker to stir gently before sipping to reincorporate settled syrup and bitters.