Glasgow Mule

Damon Boelte, Prime Meats | Brooklyn, NY

photo: Daniel Krieger
glasgow mule cocktail recipe

The classic mule or buck is composed of a base spirit, citrus and ginger ale. Damon Boelte of Brooklyn’s Prime Meats used this simple formula to build his Glasgow Mule, named for its Scotch foundation. Boelte builds upon this with fresh lemon, the versatile elderflower liqueur St-Germain, spicy Fever Tree ginger beer plus a dash of aromatic Angostura bitters over crushed ice to complete this tart and spicy cocktail.

Ingredients

Serving: 1

  • 1 1/2 ounces Scotch, blended
  • 1 1/2 ounces Scotch, blended
  • 1/2 ounce St-Germain
  • 1/2 ounce St-Germain
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 1 dash Angostura bitters
  • 1 dash Angostura bitters
  • 4 ounces ginger beer, Fever Tree
  • 4 ounces ginger beer, Fever Tree

Garnish: lemon wheel and candied ginger

Directions
  1. Build all ingredients in a large mule mug (if you're fancy enough to own one) or a Collins glass.
  2. Add crushed ice and stir.
  3. Garnish with a lemon wheel and candied ginger.

Tagged: Damon Boelte, mule, Prime Meats, scotch, St. Germain, whiskey hub

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