From chef Libby in Austin this week…
…after you guys posted The Godfather last week you should probably take a look at The Glasgow Mule.
Recognizing that most blended bourbons and whiskeys (or whisky) are pretty much comprised of bottom of the barrel stuff that can’t reasonably be marketed as a standalone libation, there are some decent ones out there to use for crafting cocktails.
I know you guys are big fans of the classic Mule, so get out the copper mugs and give this one a try. As always, it has to be good ginger beer…
Dang it, time for another lime run.
2 ounces blended Scotch whisky
3/4 ounce fresh lime juice
1/2 ounce elderflower liqueur
1 dash Angostura bitters
4 ounces good ginger beer
Fill that copper mug with clean ice.
Add the Scotch, lime juice, liqueur and bitters.
Top with the ginger beer and stir gently with a bar spoon.
Enjoy.
