Kentucky Mule

Recipe from Larry Rice

Adapted by Robert Simonson

Kentucky Mule
Tyler Bissmeyer for The New York Times
Rating
4(50)
Comments
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Larry Rice’s Louisville bar, the Silver Dollar, is all about whiskey. So its version of the Moscow Mule is bourbon based. Nothing complicated here, just good Kentucky whiskey subbed for the usual vodka. Ginger syrup is used instead of ginger beer, pushing the drink very close to whiskey sour territory, albeit one served under a mound of crushed ice. —Robert Simonson

Featured in: At Age 75, the Moscow Mule Gets Its Kick Back

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Ingredients

Yield:1 drink
  • 2ounces bourbon, preferably Wild Turkey 101
  • 1ounce ginger syrup (see note)
  • ½ounce lime juice
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

158 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 12 grams protein; 67 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a mug, preferably copper, three-quarters full with crushed ice. In a cocktail shaker three-quarters filled with ice cubes, shake all ingredients for 15 seconds and strain into the mug. Top with more crushed ice.

Tip
  • To make ginger syrup, combine 1 cup of simple syrup (made of 1 cup demerara sugar combined with 1 cup water) with 2 ounces freshly juiced ginger.

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4 out of 5
50 user ratings
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Credits

Adapted from Larry Rice, the Silver Dollar, Louisville, Ky.

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