As enjoyable as classic mules—which mix a spirit (usually vodka) with ginger beer and citrus—are, they can be a little basic.
A spiced version, such as the one offered at Nashville’s Bastion, is easy to make, yet anything but simple. This autumn-friendly variation swaps Bourbon for vodka and adds warming layers of cardamom and ginger, as well as allspice liqueur for a little extra kick.
At Bastion, which opened in February inside a former jam factory, inventive drinks are served in a sprawling, laid-back space with wooden bleachers for seating in addition to barstools. Choosing a snack is easy, as the menu consists of one item: nachos.
Recipe: Function of Shadow
Courtesy Michael McCollum, Bastion, Nashville
- 2 cardamom pods
- 2 mint sprigs
- 2 ounces Bulleit Bourbon
- ¾ ounce fresh lemon juice
- ¾ ounce Morris Kitchen Ginger Syrup* (or try recipe below)
- ¼ ounce St. Elizabeth Allspice Dram
- 1 dash Angostura Bitters
- Soda water
Place the cardamom pods and 1 mint sprig in a cocktail shaker. Use a muddler to crack the cardamom pods and gently press the mint to express essential oils from the leaves. Add remaining ingredients (except mint and soda water) and ice. Shake well, and strain into an ice-filled Collins glass. Top with soda water. Garnish with remaining mint sprig.
- ½ cup fresh-pressed ginger juice
- ¾ cup granulated white sugar
Stir until sugar dissolves. It can be stored in a refrigerator for up to 1 month.