Nutty Whiskey Mule

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NUTTY WHISKEY MULE

This is one of those cocktails that rarely disappoints and is generally a satisfying choice for any occasion. Whether it’s a London Mule, Kentucky Buck, Mexican Mule, or some other style, riff, twist, take–you’ve got yourself a refreshing libation that’s adds that kick to your step. Because honestly, pretty much all things you combine with lime and ginger beer is a winner. So obviously, this Almond Whiskey Mule, is a winner as well.
So what I’ve loved about mixing with Bardaddy’s Orgeat is: the creaminess about it. It gives your drinks, not only that rich almond flavor, but also creates this velvety texture to it that’s so unique. And since orgeat is a syrup, by adding a bit of this to the mule recipe, you soften the spice of the ginger and lime by a hair and bring in a hint of almondy sweetness to it. What’s so fun about creating drinks is that you can always tweak the finest detail and find yourself a brand new cocktail as a result. The mule is a great example of that–it has so many hats and outfits, and then there’s still the closet in the back that you haven’t even opened yet.

2 oz High West Bourbon Whiskey
1 oz Lime
0.5 Bardaddy Orgeat
Fever Tree Ginger Beer

Muddle lime and orgeat in a copper mug. Add ice, whiskey and then top with ginger beer. Give it a quick stir. Garnish with lime wheel and mint spring.