Courtesy Morgan Weber, co-owner/beverage director, Eight Row Flint, Houston
“More times than not, sweeter drinks can benefit from small additions of salt, to help balance and bring out the flavors in a more profound way,” says Morgan Weber, co-owner/beverage director of Eight Row Flint in Houston. He adds two dashes of soy sauce to this mule variation, which he calls “deceptively simple” and “extremely satisfying.” One soy sauce packet will make about three cocktails.
- 2 ounces Hibiki Harmony or 100-proof Bourbon
- ½ ounce fresh lime juice
- ½ ounce Lime Leaf Oleo (recipe below)
- 2 ounces Goya ginger beer
- 1 ounce Topo Chico mineral water
- 2 dashes Kikkoman soy sauce
- Lime wheel (for garnish)
Add all ingredients to a Collins glass filled with crushed ice. Stir gently, and garnish with a lime wheel.
- 2 cups sugar
- 12 julienned lime leaves
In a medium saucepan, combine ingredients with 1 cup water and bring to boil. Remove from heat and cool to room temperature. Strain out leaves. Oleo can be stored in refrigerator up to 3 months.