Citrus and Spice Kentucky Mule Cocktail
Bourbon, ginger and orange are a classic combination. This Citrus and Spice Kentucky Mule Cocktail recipe adds some warm spice notes for a fabulous fall into winter drink!
Now that Thanksgiving is behind us, all eyes are turning to the winter holidays and all the festivities… which includes festive drinks – and this Citrus and Spice Kentucky Mule Cocktail deserves a spot on your cocktail list!
I’d been searching for a bourbon based drink for the holidays and wanted something that was versatile, easy to make and a little refreshing. The Kentucky Mule came to mind and I thought it had possibilities. Dressed up with a little extra citrus and adding a spice infused simple syrup gave the drink that holiday touch I was looking for!
Why you’ll love this Citrus and Spice Kentucky Mule Cocktail:
- Switching from vodka to bourbon gives the drink a bit more “heft” – which we all crave in cooler weather.
- An easy sipper, it appeals to true cocktail connoisseurs as well as casual imbibers (yes, I tested it with both!)
- It’s one that’s easy to serve for a small group – no shaking required! Better yet, leave out the fixings and let everyone make their own!
Notes for Making the Citrus and Spice Kentucky Mule Cocktail:
The infused syrup can be made up to two weeks in advance and stored in the refrigerator.
To extend it’s shelf life, add a teaspoon of vodka to the spiced syrup.
An update to the classic Kentucky Mule, this Citrus and Spice Kentucky Mule is a little sweet, a little tart and very refreshing - with enough heft for cocktail enthusiasts as well as casual sippers.
- 1 1/2 oz. bourbon Elijah Craig or Woodford Reserve
- 1/2 oz. Triple Sec Cointreau
- 1/2 oz. freshly lime juice
- 3/4 oz. spiced syrup
- 3 oz. ginger beer
- 1/2 fresh orange slice optional
- 1/2 lime slice optional
- 2 cinnamon sticks
- 1/2 cup dark brown sugar
- 1/2 cup water
- 2 cinnamon sticks
- 6 whole allspice berries
- 6 whole cloves
For Kentucky Mule:
Combine bourbon, triple sec, lime juice and spiced syrup in a mixing glass with ice.
Stir 45 seconds to combine.
Pour over ice in a rocks glass.
Combine all the ingredients in a small saucepan.
Bring to a boil over medium high heat.
Take off the heat and let infuse for 30 minutes.
Strain into a clean, lidded container.
Refrigerate for up to two weeks.
Use a good quality bourbon - either Elijah Craig or Woodford Reserve work well.
To extend the life of your spiced syrup, add 1 teaspoon vodka to the syrup.