The Meade Mule Cocktail

Every year around the holiday season, I throw a party at my house in which I serve cocktails of my own creation. Once upon a time, before I became a real whisky geek, I was really into cocktails. And even though my beverage focus has changed, I still spend time every year creating new cocktail recipes.

One of my signature cocktails is my own personal spin on the classic Moscow Mule, a variant I call the Meade Mule (“Meade” is derived from my street address ). Yes, in case you were wondering, this website was actually named after a cocktail.

Although I don’t drink cocktails as often as I once did, I do still enjoy a good mixed drink every now and then, and my mule recipe is still one of my favorites. So as I prepare for my annual Christmas party, I thought I’d go ahead and share the recipe of my namesake drink.

When it comes to cocktails, I tend to gravitate towards gin. Sure, I love bourbon and rye cocktails such as a good Manhattan or Old Fashioned, but gin-based drinks are my true cocktail love—I prefer to drink whiskey neat rather mix it into a cocktail. So when I decided to create my own version of a mule, I had to start with gin. Since I love ginger, I doubled down on the ginger ingredients by using ginger liqueur in addition to the ginger beer found in a normal mule. And anytime I think Chartreuse will work in a drink, I add it—and it happens to work quite well here.

Over the next few months, I plan to share a few more of my favorite cocktail creations, so stay tuned for more recipes.

Meade Mule

Ingredients

• 2 ounces gin (preferably The Botanist Islay Dry Gin)*
• 1 ounce ginger liqueur (preferably Domaine de Canton)
• 1/2 ounce Green Chartreuse
• 1/2 ounce freshly squeezed lime juice
• 1 dash orange bitters
• 5 ounces ginger beer
• Garnish: lime wheel

Instructions

1. Combine all ingredients except for the ginger beer in a cocktail shaker, and shake with ice.
2. Strain into a copper mule mug.
3. Top with ginger beer and crushed ice.
4. Garnish with a lime wheel.

*For a more mellow take, use a good barrel-aged gin instead of dry gin. I recommend Ransom Old Tom Gin, which is a bit malty and lighter on the botanicals.

For more cocktail recipes, stay tuned to my new Cocktails page. 

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