Restaurants›Nawa - Inspired Asian Cuisine & Cocktails›Hokkaido Mule Recipe

Hokkaido Mule Recipe

Name: Nawa - Inspired Asian Cuisine & Cocktails Hokkaido Mule Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 2 oz Takara Shōchō; 4 oz Fever Tree Tonic Water; 2 oz Ginger Beer; 1 oz Fresh Lime Juice; 2 dashes Bitters

Inspired by Nawa - Inspired Asian Cuisine & Cocktails

Time10m

Serves1

Takara Shōchō, Fever Tree, ginger beer, lime, bitters

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Hokkaido Mule

Selected to serve

Yuzu Ginger Shandy

Yuzu Honey, Ginger Elixir, Big Wave Golden Ale

citrusy · spicy · refreshing

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Preparation

Prepare the Glass

Choose a highball glass or a copper mug for serving. Fill the glass with ice to chill it while you prepare the drink.

Mix the Ingredients

In a cocktail shaker filled with ice, combine the Takara Shōchō, Fever Tree tonic water, ginger beer, and fresh lime juice.

Add Bitters

Add two dashes of bitters into the shaker with the other ingredients.

Shake the Mixture

Shake the mixture gently to combine all the ingredients, ensuring the flavors meld without excessive dilution.

Pour and Serve

Remove the ice from the prepared glass and strain the mixture into the glass over fresh ice. Alternatively, you can pour the mixture directly from the shaker if you prefer a more rustic presentation.

Garnish

Garnish the drink with a lime wedge or a slice of lime on the rim of the glass for an added touch of freshness.