RECIPE

Island Mule

If a Moscow Mule donned an Aloha shirt and went on an island vacation, it would be this drink. Made with cucumber-infused vodka and grassy, funky rhum agricole, this spritzy cooler is delightfully vegetal with an almost savory edge. With orange liqueur and orgeat (an almond-milk syrup) for sweetness and depth, it has the heart of a Mai Tai and the soul of a Mule. For an extra fiery punch, use ultra-gingery Bermuda ginger beer Barritt’s as the topper.

FLAVOR PROFILE
Sweet
STRENGTH

INGREDIENTS

  • 1 oz Cucumber Vodka
  • 1 oz Rhum
  • 0.5 oz Lime Juice
  • 0.25 oz Pierre Ferrand Dry Curaçao
  • 0.25 oz Orgeat
  • Ginger Beer
  • Mint sprig, for garnish

INSTRUCTIONS

Step one

Using a jigger, measure vodka, rhum, dry curacao, orgeat and lime juice into a shaker tin with ice.

Step two

Shake.

Step three

Using a Hawthorne strainer, strain the cocktail into a copper mug filled with ice.

Step four

Top with ginger beer and stir with a bar spoon to incorporate.

Step five

Garnish with a sprig of fresh mint.

Contributed by Supercall

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