Jamaican Mule

Jelani Johnson | Brooklyn, New York

With a particular interest in house-made syrups and infusions, it’s not uncommon for Jelani Johnson’s original tiki drinks to incorporate elaborate components, like quatre épices syrup, inspired by the four-spice blend often called for in French cooking, or a coconut-orgeat blend. Here he takes a decidedly more straightforward approach, calling on what he dubs his “favorite tried-and-true flavor combo.” Building off a base of Jamaican rum, he adds the ginger and lime components of a classic mule, along with a good dose of fresh pineapple juice and a finishing touch of Angostura bitters.

Reprinted with permission from Easy Tiki: A Modern Revival with 60 Recipes, by Chloe Frechette, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2020 by Lizzie Munro.


Serving: 1

  • 2 ounces aged Jamaican rum, preferably Appleton Estate V/X
  • 1 ounce ginger syrup (see Editor’s Note)
  • 3/4 ounce lime juice
  • 1/2 ounce pineapple juice
  • 2 dashes Angostura bitters

Garnish: candied ginger slice on a pick, lime wheel, edible orchid

  1. Combine all the ingredients in a cocktail shaker.
  2. Add ½ cup crushed ice and shake for about 5 seconds.
  3. Pour the contents of the shaker into a pilsner glass filled with crushed ice.
  4. Garnish with candied ginger on a pick, a lime wheel, and an edible orchid.
Editor's Note

Ginger Syrup:
Makes about 1 3⁄4 cups
1 1⁄2 cups sugar
1 1⁄2 cups water
1 cup ginger juice

In a medium saucepan, heat the sugar and water over medium heat, stirring, until the sugar has dissolved. Remove from the heat, add the ginger juice, and stir until fully incorporated. Let cool, then store in an airtight container in the refrigerator for up to 2 weeks.

NOTE:If you don’t have a juicer, look for fresh pressed ginger juice at health food stores or juiceries

Tagged: easy tiki, mule, Tiki