Kala Mule Recipe

Make miso-honey syrup (can be prepared ahead)

In a small bowl or jar, combine 2 tablespoons white miso, 2 tablespoons honey, and 2 tablespoons hot water. Whisk until smooth and fully combined. If needed, gently warm (not boiling) to help emulsify. This yields roughly 1.5–2 oz of syrup; store refrigerated up to 7 days.

Prepare ginger juice (if using fresh)

Peel a 1-inch piece of fresh ginger and grate finely. Place grated ginger in a small piece of cheesecloth or a fine mesh and press to extract about 0.25–0.5 oz of ginger juice. Alternatively use 0.25 oz store-bought ginger juice.

Fill a copper mule mug or a highball glass with ice (about 1 cup).

In a cocktail shaker, combine 1.5 oz Haku vodka, 0.5 oz dry sake, 0.5 oz lemongrass shochu, 0.5 oz fresh lemon juice, 0.5 oz miso-honey syrup, and 0.25 oz ginger juice. Add a small handful of ice to the shaker (enough to chill) and shake vigorously for about 10–12 seconds to properly chill and dilute.

Strain the shaken mixture into the prepared ice-filled mug or glass.

Top gently with 3 oz chilled ginger beer. Stir once gently with a bar spoon to integrate, taking care not to flatten the ginger beer's carbonation.

Garnish with a lemon wheel or wedge on the rim and a piece of candied or thin-sliced fresh ginger threaded onto a cocktail pick or floated on top.

Optional: slap and bruise a lemongrass stalk to release aroma and tuck it into the glass for an herbal finish.

Serve immediately with a short straw. Enjoy.