Best Kentucky Mule Recipe
This refreshing Kentucky Mule recipe combines smooth bourbon, spicy ginger beer, and tangy lime for a perfect cocktail. It's an easy 5-minute drink that's guaranteed to impress at any gathering!
Print Pin Servings: 1 drink
Calories: 185kcal
Cost: $4
Equipment
- 1 Copper mug Traditional and keeps drinks colder longer
- 1 Bar spoon For gentle stirring that preserves carbonation
- 1 Jigger or measuring tool For precise pouring of bourbon
- 1 Citrus press For extracting maximum juice from limes
Ingredients
- 2 ounces bourbon whiskey A mid-range bourbon like Maker's Mark or Buffalo Trace works perfectly
- 1/2 medium lime Plus additional wedge for garnish
- 4-6 ounces spicy ginger beer Not ginger ale - look for brands like Fever-Tree or Bundaberg
- 1 cup ice cubes The more ice, the better for keeping your drink cold
- 1 sprig fresh mint Optional garnish
- 1 piece crystallized ginger Grandma's secret ingredient, optional but recommended
Instructions
- Pre-chill your [copper mug] in the freezer for about 15 minutes. Grandma always said, 'A proper mule starts with a properly cold mug!' I can still see her rearranging the freezer to make room for her favorite copper mugs before company arrived.
- Fill your chilled [copper mug] completely with [ice cubes]. Don't be stingy here – the more ice, the better! Grandma would say, 'Pack it tight like you're building a little igloo in there,' which always made me giggle as a kid
- Pour [bourbon whiskey] over the ice using a jigger to measure precisely. Grandma taught me that the secret to a perfect cocktail is in the measurements. 'Two ounces, Jazzy – not a drop more or less,' she'd say with that wink that meant business
- Cut your [lime] in half and squeeze one half directly into the mug. Drop the spent lime shell into the drink for extra flavor. I learned from Grandma that the oils in the lime peel add an extra dimension to the drink that you just can't get from juice alone
- If using, add a small piece of [crystallized ginger] to the mug. This was Grandma's secret addition that transforms an ordinary Kentucky Mule into something special. She'd always pull out her little jar of crystallized ginger with such ceremony, like she was sharing buried treasure.
- Slowly pour [spicy ginger beer] down the side of the mug to preserve carbonation. Grandma always said, 'Treat ginger beer like it's royalty – gentle and respectful,' and she'd pour it so carefully you could hear each bubble.
- Using your bar spoon, gently stir 2-3 times to combine ingredients without losing the fizz. Grandma was strict about this – 'Three stirs only, Jazzy! We're making a cocktail, not scrambling eggs,' she'd laugh.
- Garnish with a fresh [lime] wedge and [fresh mint] sprig if desired. Grandma would tuck the mint just so, saying 'We eat with our eyes first, even with drinks,' as she positioned everything perfectly.
Notes
"Grandma's special trick: Add a tiny pinch of sea salt to the lime juice to enhance the flavors – it sounds strange but really works!" "For a non-alcoholic version: Substitute 2 oz apple juice mixed with 2-3 drops bourbon extract and a dash of vanilla." "The quality of your ginger beer makes all the difference – look for one that lists 'ginger' high in the ingredients and has a genuine spicy kick." "Make it a Kentucky Mule Pitcher for parties: Multiply ingredients by the number of servings, but add ginger beer just before serving to maintain carbonation." "If you don't have a copper mug, a highball glass works well too – just make sure it's well-chilled before using."
Nutrition
Serving: 240g | Calories: 185kcal | Carbohydrates: 22g | Sodium: 10mg | Potassium: 30mg | Sugar: 18g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 0.2mg