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Edinburgh Mule

A fruity twist on the Classic Mule recipe with the addition of Elderflower complements the Glenkinchie 12 wonderfully.

Edinburgh Mule
Recipe Overview Mobile Pink Background

Serves:

1

Ingredients

1.25oz Glenkinchie 12

0.5oz Elderflower Liqueur

0.75oz  Lime Juice

8 Mint Leaves

3  Dashes of Angostura Bitters

1.75oz Ginger Beer

1  Mint Sprig (Garnish)

Equipment

1 Ice Scoop

1  Jigger

1 Highball Glass

1 Cocktail Shaker

1 Hawthorne Strainer

1 Tongs

method

  1. Shake all ingredients except the Ginger Beer with ice.

  2. Strain into a Highball glass filled with cubed ice.

  3. Top with Ginger Beer.

  4. Garnish with a Mint Sprig.

Alcohol content:

15.2 g per serve

Interesting Facts

The term ‘Mule’ is said to have been inspired by the spicy 'kick' that ginger beer gives to the cocktail.

History of the Drink

The Moscow Mule is widely regarded as the oriGinal Mule cocktail, having been created in the 1940s as a promotional tool for the newly introduced Smirnoff vodka. The cocktail was born out of a collaboration between John G. Martin, the president of G.F. Heublein Brothers, Inc. and Jack Morgan, the owner of the Cock 'n' Bull Tavern on Sunset Boulevard.

The Moscow Mule quickly became a sensation at the tavern where its popularity soon spread across the country. The cocktail is typically served in a copper mug. The mug not only helps to keep the drink cold, but also adds a unique and visually appealing element to the presentation of the cocktail.

Over the years, the Moscow Mule has spawned numerous variations and spin-offs, and today the term ‘Mule’ is often used to describe any highball-style cocktail that contains Ginger beer.

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