Miyake Mule Recipe

Chill glass

Place a mule mug or highball glass in the freezer for 5–10 minutes or fill it with ice and water while you prepare other ingredients to ensure the drink stays cold.

If you don't have fresh yuzu juice, use a high-quality bottled yuzu; measure precisely for balance.

Add base and citrus

Remove the chilled glass and discard any water. Fill the glass with cracked ice (about 1 cup). Pour in 2 oz Suntory Toki whisky, 0.5 oz fresh yuzu juice, 0.25 oz fresh lemon juice, and 0.25 oz fresh lime juice.

Optional sweetness & bitters

If you prefer a slightly sweeter, rounder profile, add 0.25 oz simple syrup. For aromatic complexity, add 1 dash Angostura bitters. These are optional—taste after ginger beer is added and adjust on future pours.

Top with ginger beer

Slowly top with about 4 oz chilled ginger beer. Pour gently over the back of a bar spoon or down the side of the glass to retain carbonation and create a layered look.

Gentle stir

Using a bar spoon, give the drink 2 gentle turns to integrate the whisky, citrus, and ginger beer without flattening the carbonation.

Express oils from a thin yuzu or lemon wheel over the drink by holding it over the glass and giving it a quick squeeze, then drop the wheel into the drink.

Optional: add a small piece of candied or bruised ginger on a toothpick and a mint sprig for aroma. Serve immediately with a straw if desired.