Kentucky Rye Mule Recipe

1. Chill glass

Place a copper mule mug or a rocks glass in the freezer for 5–10 minutes, or fill it with ice while you prepare the cocktail to chill.

2. Juice lime

If you haven't already, cut and juice fresh limes to yield 1/2 oz (about half a lime) of fresh lime juice.

3. Fill the chilled mug or glass about two-thirds full with fresh ice.

4. Add 2 oz rye whiskey to the glass.

5. Pour in 1/2 oz fresh lime juice.

6. Add 1/4 oz simple syrup for a touch of sweetness (adjust to taste).

7. Add 2 dashes Angostura bitters. This adds depth and autumnal spice notes that complement the rye.

8. Top with approximately 4 oz ginger beer. Pour slowly to preserve carbonation and leave a small space at the top for garnish.

9. Gently stir once or twice with a bar spoon to combine ingredients without flattening the ginger beer. About 4–6 gentle turns is sufficient.

10. Garnish with a lime wheel or wedge on the rim. Optionally skewer a piece of candied ginger and rest it across the rim or drop it into the drink.

11. If using, slap the mint sprig between your palms to release aromatics and tuck it beside the lime or into the ice. Serve immediately while fizzy and cold.

12. Taste and, if desired, adjust sweetness with a few drops more simple syrup or add a little extra lime juice for brightness.