Mushroom Mule Recipe
Mushroom Liqueur, Cynar, Lime Juice, Ginger Beer
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Chill glass
Place a mule mug or highball glass in the freezer for 5–10 minutes or fill with ice and discard before assembling to chill the glass.
Fill the chilled mug or highball glass with fresh cubed ice until almost full.
Pour 1.5 oz mushroom liqueur over the ice.
Add 0.5 oz Cynar to the glass.
Add 0.75 oz freshly squeezed lime juice (approximately the juice of half a lime).
Gently stir the liqueurs and lime juice together with a bar spoon for about 5–8 seconds to combine without flattening the ginger beer.
Top with 4 oz ginger beer. Pour slowly down the side of the glass to retain carbonation.
Give one very gentle stir (1–2 turns) to integrate the ginger beer, taking care not to over-stir.
Garnish & Serve
Express a lime wheel over the drink by squeezing it gently skin-side down to release oils, then drop the wheel into the drink or rest it on the rim.
Optional: slide a candied or lightly roasted shiitake slice onto a cocktail pick and rest it across the rim or float it on top for an earthy visual and aroma note.
Serve immediately while fizzy and cold. Provide a straw or stir stick if desired.