We bought some ginger beer with the intention of making Dark and Stormy cocktails but after reading much debate over the choice of rum, we put that idea on hold until we procure some Goslings Black Seal. Instead, we’ll compare a couple of Mule recipes using Bulliet which we find to be a good bourbon for mixing. We haven’t found too many cocktails that call for ginger liqueur so the Bourbon Mule recipe provides an opportunity to use our Domaine de Canton.
Bourbon Mule
- 2 oz. bourbon
- 1 oz. ginger beer
- 1 oz. ginger liqueur
Shake the bourbon and ginger liqueur over ice. Pour into a glass and top with the ginger beer. Stir gently.
Kentucky Mule
- 2 oz. bourbon
- 4 oz. ginger beer
- ½ oz. lime juice
- ½ oz. simple syrup
Shake the bourbon, lime juice and simple syrup over ice. Pour into a glass and add the ginger beer. Stir gently.
Mules are generally served in a hammered copper cup with ice. Lately, we’ve been more interested in shaking over ice and straining rather than letting melted ice dilute the cocktail. Since it’s not a good idea to shake the carbonated ginger beer, we refrigerate it before using. We serve the Mules in whiskey glasses.
Domaine de Canton has a powerful ginger flavor so I expected the Bourbon Mule to lean that way. Surprisingly, the bourbon dominates with the ginger beer and ginger liqueur playing a supporting role.
The Kentucky Mule is a much lighter drink overall. The 4 ounces of ginger beer make it fizzy and refreshing with the lime adding a fruity edge. While the original recipe calls for 1 ounce of lime juice, we reduce it to half and add simple syrup to make it less tart. The bourbon plays a much smaller role in the flavor of this cocktail so it gets an extra star if you’re not a bourbon lover.
Enjoy both cocktails with pretzels and cheddar cheese horseradish dip!
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