The classic Mule (sometimes known as a Buck) is a cocktail composed of a base spirit, citrus, and ginger ale or ginger beer. The most well-known in this category these days is made with vodka and is called a Moscow Mule. Presumably named after a Russian city to honor the vodka part of that drink.
I like the Moscow Mule quite a lot. Though, despite its name, it’s not a Russian drink. It was thunk up by a couple of marketing masters. One trying to introduce American drinkers to vodka. The other trying to sell ginger beer to a thirsty bar crowd. I’ve gone into great detail about this collaboration on this blog before. You can read the details here.
My interest in the category of drinks made with ginger has allowed me to experiment with some with ginger flavors in all sorts of cocktails. In my book, Savory Cocktails ginger in some form or another appears in quite a few drinks. Ginger is a wonderful partner to savory flavors. However, there is no true Mule in my book. In its purest form Mules are not all that savory (IMHO). They have a sweet effervescence that just didn’t fit my concept of savory drinks.
Which is a shame. Because I played with the idea of doing many a Mule with all sorts of geographic associations. Oaxacan Mule with mezcal. A Kentucky Mule with bourbon. An Oslo Mule with aquavit. You get the idea.
I’m sorry the concept didn’t fit the parameters of my book. Multinational Mules are a pretty solid idea. So I’m going to explore a few of them occasionally over the next few months here on my blog.
Glasgow Mule
The first candidate is the Glasgow Mule. It’s made with Scotch naturally and named appropriately to its geography. Do you see how the concept works?
However, I’m not as smart as I think I am. The Glasgow Mule, I’ve come to find, is not entirely my idea. Damon Boelte of Brooklyn’s Prime Meats has featured one on his menu before. Naturally, I had to look at his version. Naturally, I was influenced by it. The result is a tart and spicy cocktail with the faintest whiff of sweet elderflower smoke. GREG
How about a Glagow Mule? It’s a flavorful twist on a classic cocktail.
Ingredients
- 2 ounce blended Scotch whisky
- 3/4 ounce freshly squeezed lime juice
- ½ ounce elderflower liqueur
- 1 dash Angostura bitters
- 4 ounce ginger beer
Directions
Fill a copper mug or Collins glass with medium ice cubes. Add Scotch, lime juice, elderflower liqueur and bitters. Top with ginger beer; stir gently with a long handled bar spoon to mix.
Greg, is there a specific type of blended Whisky you recommend — light, smoky, sherry finish, etc.? Or name the dram to use as an example for the character the whisky should have.
I would choose something lightly smoky with “vanilla and hints of spice,” making it the ideal counterpart to ginger. GREG
Any idea where those glasses came from?
They are vintage Dorothy Thorpe highballs. I see them often on eBay and etsy. GREG
First, I really love the font you used for Glasgow Mule — very elegant and Arts & Crafts look about it. Second, I have to admit never having a Moscow (or any other) Mule, but yours with both ginger beer and St. Germaine really appeals. And, as luck would have it, all the ingredients are at hand, so they will precede out dinner his evening. Thanks — and once again, I am reminded that I need to check out your book.
Always a fan of the Mule with vodka, but this smokey sweet version could change a few finds. Someone has to make this! This weekend!
Greg, sounds good to me! Reminds of the time in my early twenties when I ordered a scotch and ginger on an Amtrak train. The bartender looked at me like I was nuts and said “Are you sure?”
I am down with any cocktail that involves ginger beer…it just makes all things delicious!
Minus the bitters and the elderflower and you have a Mamie Taylor from circa 1899, which, according to Ted Haigh, was the basis for the Moscow Mule.
Yes I’ve read that too! GREG
I would not mind drink it now your amazing cocktail. Never had one before-)
Yelena
Multinational Mules? Love the idea! I must admit I haven’t done that much with ginger beer other than a Dark ‘n Stormy. Definitely need to play with mules! This looks fun — thanks.
Greg, this sounds wonderful. I can just imagine how nice the elderflower liqueur must be here. And, of course, the DT glassware puts it over the top. Cheers!
Love the name..obviously 😉
I adore all the flavor notes in this cocktail–a must try!
We currently have something like three or four different forms of ginger in the house, and most of them are hanging out in the bar. I absolutely love what that homely little root does for a cocktail. Do you have a favorite brand of ginger beer? We typically use Fever Tree, but I have heard there are some really great new brands out there.
I typically reach for Fever Tree as well. GREG
I’ve not tried Fever Tree but will. Crabbies Ginger Beer in a bottle is awesome. I am addicted to it’s smell and flavor. I can drink this out of the bottle without anything mixed in it. They also have Scottish Raspberry and Orange available.
Moscow Mules are soooo refreshing — esp. when served in the proper copper mugs. Scotch warms your tummy and I’m intrigued by the smoky elderflower notes — gonna try it!
Oh Greg you make me want to take up drinking.
I do love ginger beer, I had it once, quite good.
Yeah it’s like intense ginger ale (when it’s good). GREG
Being half Scottish and a scotch whiskey fan, I love the idea of this.