KENTUCKY OR MOSCOW MULE

There are just some drink recipes that should be shared. And these are two recipes you really must add to your collection. I don’t even like bourbon, but I like this drink be it made with either vodka or bourbon. That should tell you something!

Both of these drinks are perfect on a hot day. And when served in an ice cold copper mug, there is just nothin’ more sophisticated, unless of course it’s a Kentucky Corpse Reviver (recipe coming soon to Chez Carr Cuisine) served in a coupe glass. (Didn’t know I knew about coupe glasses, did you? Well you would be right. Only learned about them while researching recipes for Bourbon Corpse Revivers. But more about corpse revivers in one of my next couple of posts.)

The only thing left to say about these mules, is that as the name implies, they can kick just like a mule. So be advised. They go down so effortlessly, it’s easy to forget that you are drinking an alcoholic beverage. So thank you brother-in-law Rick for introducing us to Kentucky Mules and friend Jim for initiating us into the wonderful world of Moscow Mules. We are forever in your debt. I think!?!?

Kentucky Mule:

  • ice
  • ½ oz. fresh lime juice (don’t even think about using that bottled stuff)
  • 2 oz. good bourbon (recommend Buffalo Trace or Maker’s Mark)
  • 4-6 oz. good ginger beer (recommend Bundaberg or Fever Tree)
  • mint sprigs, garnish, opt.
  • thin wedge of lime, garnish, opt.

Fill a cold copper mug or Collins glass with ice. Add the fresh lime juice and bourbon. Fill the mug or glass with ginger beer. Stir gently and garnish with mint leaves and a wedge of lime.

Moscow Mule:

  • ice
  • ½ oz. fresh lime juice (don’t even think about using that bottled stuff)
  • 2 oz. vodka
  • 3-6 oz. good ginger beer (recommend Bundaberg or Fever Tree)
  • mint sprigs, garnish, opt.
  • thin wedge of lime, garnish, opt.

Fill a cold copper mug or Collins glass with ice. Add the fresh lime juice and vodka. Fill the mug or glass with ginger beer. Stir gently and garnish with mint leaves and a wedge of lime.

 

 

Please let me know if you like this recipe. Thanks