Kentucky Peach Mule Recipe
Knob Creek Bourbon, freshly squeezed lime juice, muddled peaches, gingerbeer.
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Ingredients
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Cocktail Base
Fruit & Muddle
Mixer & Finish
Method
Prepare Glass & Fruit
- 1
Chill and Muddle
Chill a copper mug or highball glass by filling with ice and setting aside while you prepare the drink. Pit and cut a ripe peach; reserve one thin slice for garnish. In a mixing glass or cocktail shaker, place the 1/2 peach (cut into 3–4 chunks) and add 0.5 oz simple syrup. Use a muddler to gently press and twist the peach until it’s broken down but still has some texture — enough to release juices and aroma without turning into puree (about 8–10 gentle presses).
Build the Cocktail
- 2
Combine Base Ingredients
Discard the ice from your chilled mug, then add fresh crushed ice to fill it about halfway (roughly 1 cup). Pour the muddled peach (including juices) into the mug. Add 2 oz Knob Creek bourbon and 0.5 oz fresh lime juice. If you prefer slightly sweeter, include the 0.5 oz simple syrup (already used in muddling — if you muddled with the full 0.5 oz, do not add it again).
- 3
Top and Stir
Top the drink with about 4 oz ginger beer. Gently stir twice to combine — you want to integrate the bourbon and peach without losing all carbonation. Taste and adjust: add a splash more ginger beer for lighter spirit-forwardness or 0.25 oz extra simple syrup if it needs sweetness.
Garnish & Serve
- 4
Garnish with the reserved peach slice on the rim and an optional mint sprig slapped between your palms to release aroma, tucked beside the peach. Serve immediately with a straw or short stirrer.