Peach Mule Recipe
Vodka, House-Made Peach Syrup, Lime, Ginger Ale, Bunkhouse Spicy Ginger Beer
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Ingredients
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Cocktail Base
Top & Finish
House-Made Peach Syrup (makes ~10 oz)
Method
House-Made Peach Syrup (prepare ahead, yields ~10 oz)
Combine ingredients
Place the chopped peaches, sugar, and water in a small saucepan over medium heat. Stir to combine so the sugar dissolves and the mixture begins to simmer.
Simmer
Reduce heat to low and simmer gently for 10–12 minutes, stirring occasionally, until peaches are soft and the syrup is fragrant and slightly thickened.
Macerate & strain
Remove from heat, stir in the lemon juice, then let the mixture cool for 10 minutes to macerate. Pour the mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing on solids to extract as much syrup as possible. Discard solids.
Chill & store
Cool syrup to room temperature, then refrigerate in a sealed container. Syrup will keep 7–10 days refrigerated. Use 3/4 oz per cocktail as directed below.
Assemble Peach Mule (per serving)
Prepare glass
Fill a highball or copper mule mug with ice (cubed or crushed per preference).
Build cocktail
Add 2 oz vodka, 0.75 oz house-made peach syrup, and 0.5 oz fresh lime juice into the glass over the ice. Stir gently with a bar spoon 6–8 times to combine and chill.
Top with mixers
Top the stirred mixture with 2 oz ginger ale and 2 oz Bunkhouse spicy ginger beer. Give a light stir (2–3 turns) to integrate — do not over-stir to preserve carbonation.
Garnish & serve
Garnish with a lime wheel on the rim and an optional fresh peach slice. Serve immediately with a straw if desired.