Old's Man Orchard Mule Recipe

Simmer cordial

Combine maple syrup, sliced fresh ginger and water in a small saucepan. Bring to a gentle simmer over medium-low heat, then reduce heat and simmer uncovered 6–8 minutes to infuse ginger flavor. Do not boil vigorously—just a gentle simmer to extract aroma and spice.

Remove from heat and let the mixture steep until it cools to room temperature, about 20–30 minutes, for a stronger ginger note. Strain out the ginger slices through a fine mesh sieve or cheesecloth into a clean container. If using, stir in the lemon juice to brighten flavor. Store cordial refrigerated for up to 2 weeks.

Prepare glass

Fill a highball or Collins glass with ice to chill the glass and keep the cocktail cold.

Build the drink

In a cocktail shaker (or mixing glass) filled with ice, combine 2 oz Canadian Club whisky, 0.75 oz maple & ginger cordial, 0.5 oz fresh lime juice and 2 dashes Angostura bitters. Shake briskly for 10–12 seconds to chill and lightly dilute.

Strain & top

Double-strain (or fine strain if you prefer a cleaner drink) the shaken mixture into the prepared glass over fresh ice. Top with about 3 oz chilled ginger beer. Gently stir once or twice with a bar spoon to integrate the ginger beer without losing carbonation.

Garnish & finish

Garnish with a lime wheel or wedge at the rim and optionally a piece of candied ginger or a thin fresh ginger slice on a pick. Serve with a short straw if desired. Give a final small stir before drinking to lift aromatics.

Tasting note: The maple & ginger cordial adds rounded sweetness and warm spice that complements the smooth Canadian whisky; lime brings brightness and Angostura bitters add aromatic depth, while ginger beer provides effervescence and a peppery finish.