Dan's Mule Recipe

Chill vessel

If using a copper mule mug, place it in the freezer for 5–10 minutes beforehand or fill it with ice and discard just before building to get a cold glass.

Fill the chilled mule mug or highball glass with crushed ice, leaving about 1 inch of room at the top.

Measure and pour 2 oz vodka into the glass over the crushed ice.

Add 0.5 oz fresh lime juice (about half a lime) and 0.25 oz simple syrup to the glass.

Add 2 dashes of Angostura bitters on top of the liquid.

Top gently with 4 oz ginger beer. Pour slowly over the back of a bar spoon if you prefer a layered look; otherwise pour directly and leave a small gap at the top to avoid overflow.

Use a bar spoon to gently stir 6–8 full turns to integrate vodka, lime, syrup, and bitters without flattening the ginger beer's carbonation.

Express the oils of a lime wheel by squeezing it gently over the drink, then rub the rim with the wheel and drop it in as garnish.

Skewer a piece of candied ginger or a fresh ginger slice and rest it on the rim or place it on top of the ice.

If using, lightly slap a mint sprig between your palms to awaken the aroma and tuck it beside the garnish (do not stir it into the drink).

Serve immediately with a short straw. Encourage the drinker to sip near the mint/ginger so the aroma complements each sip.

Adjust sweetness by increasing simple syrup to 0.5 oz for a sweeter mule or omitting it for a drier, more lime-forward profile. Swap vodka for bourbon (1.5–2 oz) for a Kentucky Mule variation.