Recipe courtesy Butcher and the Rye, Pittsburgh
In this variation on the Mule, ginger beer gets plenty of extra kick from jalapeño and a sprinkle of cayenne pepper.
- 1 ½-thick wheel of fresh jalapeño pepper
- 2 ounces vodka
- ¾ ounce lime juice
- ¾ ounces ginger syrup
- 3 dashes Angostura Bitters
- Ginger beer
- 1 dash cayenne pepper, for garnish
In a cocktail shaker, muddle the jalapeño slice. Add vodka, lime juice, ginger syrup, bitters and ice. Shake well, and strain into a copper mug over fresh ice. Top off with ginger beer and garnish with cayenne pepper on top.