How to Make an Amazing Summer Cocktail: The Mule Gone Wild

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Mule Gone Wild

This is an amazing — yet simple — variation on the Moscow Mule. Both light and refreshing, the Mule Gone Wild cocktail (served on the cocktail menu at Boulevard Kitchen & Oyster Bar) is best enjoyed on a patio, paired with your favourite ceviche or tacos with fresh-made guacamole.

Tools

  • Muddler
  • Barspoon

Glassware

  • Mule mug

Ingredients

  • 2 oz Hornitos añejo tequila
  • 3 dashes Scrappy’s chocolate bitters
  • 0.25 oz cane sugar syrup (simple sugar)
  • 2.0 oz Grace ginger beer
  • 1 pinch of cilantro
  • 1 whole lime
  • crushed ice

Method

  • In a mule mug, add lime and cilantro, and muddle
  • Fill mug with crushed ice
  • Add tequila, chocolate bitters, cane sugar syrup and ginger beer
  • Stir to incorporate
  • Add more crushed ice to fill the mug

Garnish

  • Cilantro leaves

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About the author

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Justin Taylor A renowned bartender and cocktail creator, Justin Taylor has been a fixture in the industry in both Toronto and Vancouver for the better part of two decades. As Bar Manager at Boulevard Kitchen & Oyster Bar, located at the iconic Sutton Place Hotel Vancouver, Justin continues to stir up the Vancouver bartending scene with a heady mix of knowledge, panache, wit and hospitality.
@taylormixology

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