While ginger beer has always been the defining characteristic of the mule, today’s bartenders often translate its spicy character in a more concentrated form by way of ginger syrup, using elements like fresh fruit and liqueurs to up the flavor ante. Such is the case with Jordan Brower’s rendition, which relies on muddled raspberries and Luxardo bitters to brighten the bourbon-base.
- 3/4 ounce bourbon, preferably Elijah Craig
- 4 raspberries
- 3/4 ounce lemon juice
- 3/4 ounce ginger syrup (see Editor's Note)
- 1 1/2 ounces Luxardo Bitter
- soda water, to top
Garnish: raspberry and candied ginger
- Muddle the raspberries in the bottom of a mixing tin.
- Add in all remaining ingredients, except the soda water, shake with ice.
- Strain into a chilled coupe or cocktail glass.
- Top with soda water and garnish with raspberry and candied ginger.
1 cup fresh ginger juice
1 1/2 cups organic cane sugar
Combine the ginger juice with the organic cane sugar in a bowl and whisk vigorously, until all of the sugar is dissolved. (Do not heat the ginger juice.)