Melting Pot Mule Recipe

Cocktail

1. 1

   Prepare glass

   Choose a chilled copper mule mug or a highball glass (Best In Glass). Fill the glass about three-quarters full with crushed ice to keep the drink very cold and slightly dilute as it sits.

2. 2

   Muddle mint

   Place 4 of the fresh mint leaves in the bottom of a cocktail shaker or mixing glass. Gently muddle just enough to bruise the leaves and release aroma — avoid pulverizing, which makes bitter green flavors.

3. 3

   Build the cocktail

   Add Tito's Handmade Vodka (2 oz), Barrow's Intense Ginger Liqueur (1/2 oz), and fresh lime juice (1/2 oz) into the shaker with the muddled mint. Add a small handful of crushed ice, then gently shake for 6–8 seconds to chill and lightly dilute. (If you prefer no shaker, you can stir these ingredients in a mixing glass with ice.)

4. 4

   Strain and top

   Double-strain (or fine-strain) the shaken mixture into the prepared mug or glass filled with fresh crushed ice to keep bits of mint out of the mouthfeel. Top with 4 oz gluten-free ginger beer, pouring slowly to preserve carbonation and layering.

5. 5

   Garnish and finish

   Gently slap the remaining 2 mint leaves between your palms to release more aroma and lay them on top of the drink or use a mint sprig for a taller garnish. Add a lime wheel or wedge on the rim. Serve immediately with a short stirring straw so the drinker can mix if desired.

6. 6

   Notes on calories & proportions

   This composition approximates 218 calories per serving based on the specified spirit and liqueur amounts and the ginger beer volume. Adjust ginger liqueur or ginger beer to taste for sweetness or spice intensity.