I've been making Jamaican mules all week after picking up some Appleton estate and been loving it. Before that my go to was the Kentucky mule -- I just picked up a new bottle of buffalo trace so that will likely be on the menu tonight!
I made a Bohemian mule it’s great. Unfortunately I don’t have copper mugs though, I noticed yours look like they have a stainless steel inside. Would you recommend stainless still insides over pure copper mugs? Does it even make a difference?
Ever since I tried a mule with raspberry vodka, I never really want to use "plain" vodka anymore. I know that's not very out of the box compared to what you created, but it's very refreshing, especially in the summer. Thanks for the fun video!
Oooo as a Jamaican, I have to try the Jamaican Mule... :D and definitely the British Mule since I know Gin goes so well in cocktails. Never tried it with Ango though! Looking forward to experimenting with that. Love your videos and the permission you and Az always give to put our own spin on the classics. Drink what you like! Cheers!!
From someone who used to work QA at a company that made copper mugs, something that people need to be aware of is you NEVER put a wheel of citrus (or anything) on the rim of your mug. that rolled edge will capture little bits of it that will then start to make all your drinks taste like rotten fruit.
The Jamaican Mule is basically a Dark n Stormy, and those are delicious! (Yes, I know it's trademarked) Great vid as always, Anders! I bet all those sips made an impact
I've said for years that the worst part of a Moscow Mule is the vodka. It just brings nothing to the table. We used to play a game called "Around the World" that was basically just this episode. Throw some japanese whiskey and Midori with ginger and lime, you got a Japanese mule. Swap it for rye, absinthe and peychauds and you've got a Cajun mule. I think at this point we've done just about everywhere you could think of.
@@alexpghayes it's been a while since we did that one but I would probably go 1.5 oz whiskey to .5 oz midori, and then about 4 oz ginger beer and a good squeeze of lime or lemon.
Funny enough I lived in Japan for a number of years, and every Moscow mule I ever ordered/drank at a bar was made from Gin. I never knew it was supposed to be vodka.
Point of information. A Mule made with Scotch whisky is known as a Mamie Taylor. This was one of the first cocktails to made using the spirit + citrus + ginger beer template, dating all the way back to the 1890's. It's awesome with just a blended Scotch and, as your video shows, gets even more awesome when using a single malt. Cheers!
Here in Brazil, it's hard to find ginger beer (and expensive, when you find) and ginger ale is not that common too. A bartender, Marcelo Serrano, started to use a ginger-lime foam made in a iSi can as substitute of the ginger beer/ginger ale over 10 years ago and it's a hit. If you are in Brazil and order a Moscow Mule at any bar, you'll receive a copper mug with a white spicy foam. It's really good, but sometimes very sweet. You should try this sometime! Cheers!! 🥂 Fun facts: Marcelo Serrano is the responsible of every bar have at least one iSi can; There's a lot of variations of "Mules", Brazil has lots of fresh fruits and it's usual to mix in cocktails with different types of foams; Foams now are overused, I started to hate it hahahah
Ginger beer is extremely easy to make if you can find the ginger (I’m not sure if it as ubiquitous in Brazil as it is in the US). There are tons of good recipes online.
I have a bar by me that I frequent that makes a "Mezcal Mule" and it's fantastic the smokey Mezcal plays really nice with the lime and ginger. By far my favorite type of Mule.
I was about to say that! I bought my first Mezcal - the Vida - and did not expect ust how smokey it is. I thought it might go well with ginger, so I put it in a mule. I don't use 2oz becuase I feel the smoke flavour would be overwhelming. I like to add a bit of Fireball for sweetness and the cinnamon spice (:
@@go1988 I'm going to have to try the Fireball mixed in there, that sounds really good. Only thing is I'll have to use actual ginger beer because when I make them at home I use Blenheim Hot ginger ale and I think that mixed with the heat from Fireball would be too much.
Anders, I love your content so much. You’ve become my favorite cocktail channel on UA-cam. I love your specs for drinks and how you get into the history of every drink. Please, please, please do not let your channel devolve into clickbait BS that doesn’t involve you focusing on a specific cocktail like you do. Thank you so much for your content. Bravo.
In Brazil ginger ale/beer are not readily available, so the moscow mule is usually made with vodka, simple syrup + lemon juice, topped with spicy ginger/lime foam and some mint leaves. You should try it! Just make sure the foam is not too sweet :)
This was great. I recently discovered a campari mule, because I love campari, and its now my favorite refreshing easy drink. I'm very pleased to see this formula works with most bottles and I'm excited to try many of my bottles with it.
Here in Brazil we have a completely different version that became what most people know as "Moscow Mule". Nowadays is probably one of the most requested cocktails on fancier bars. Since ginger ale is not a common ingredient the creator of this version used a ginger foam with vodka and lime. You could try it out of you have an old whipper lying around!
My favorite is a pink gin buck, using strawberry infused gin, also use that gin for the basil smash .. lemon basil and strawberry gin go so well together.
i'm glad to see that no one is spreading mis info about copper toxicity. it IS a thing and it ISN'T something to shrug off. and no it doesn't take that long. it can start happening just after it's been long enough to slowly enjoy your drink. don't leave it sitting around. imagine if he had 12 of them sitting around and tasting from all of them. could be potentially pretty dang hazardous. i think the warning at the start is pretty much necessary so good on you, sir.
Dude, that was a lot of fun! You definitely inspired me to try this myself. Especially the tequila and rum versions. And I concur that the Liber & Co ginger syrup is delicious, but a little goes a long way as it's really intense. Cheers my friend!
One of my favorite mules I’ve ever had is the “pistols at dawn” at Culinary Dropout. It’s bourbon, ginger, lime, and ancho reyes with a splash of cabernet on top and a chili salt rim. It’s super pretty, and the warm, spicy/smoky flavor is incredible.
The original, though I’ve also made a standard mule and added a bit of Ancho Reyes Verde before. I don’t think Verde would work as well in this drink, since you really want the smoky flavor.
This video just shows how underrated ginger beer and ginger ale are. They mix well with almost anything. Ginger ale is also useful if you've got a bottle of wine in the fridge that's starting to turn - make a 50/50 wine and ginger ale mix and the sour taste of the wine gets covered up nicely.
Great stuff Anders. As a Tennessee boy who has acquired a taste for Malort, I will definitely be trying the Chicago Mule. If I don't like it I'll just wash my mouth out with a plain, room temperature shot of Malort. That should do it. (Malort, what soap washes its mouth out with)
The other night I had a dream where I was at a restaurant that had a drink called the Tropical Mule. I ordered it, but instead the waiter brought me a watered down margarita. When I commented on this the waiter just laughed in my face. That's when I woke up feeling quite unsatisfied, and obviously I needed to figure out what a Tropical Mule would be. So I used 2 ounces of the Plantation Pineapple rum, and instead of bitters I used a half ounce of Velvet Falernum. The rest of the recipe I kept the same. Absolutely delicious! I do recommend the Tropical Mule for anyone who is interested. Cheers!
Adding a dash or two of orange bitters (in addition to angostura) to the Islay Mule is gonna lift it to another level. Now my favourite Mule! Thank you Anders! I never would have guessed islay scotch in a mile would be so amazing!
OMG! What fun your videos are, love the history, humor and building plus Az adds to the reviews. We have always enjoyed mules now to try a few more!! Thank you!
In Hamburg, Germany we have a nice variant called "Hamburg Mule" that quite a few Bars have on their Menu. It's made with a very famous local caraway seed Schnaps. One of my favourites besides Mezcal Mule.
Kentucky Buck is probably my favorite. Very similar to the Kentucky Mule but with some strawberries to add some fruity flavors. And it's got the angostura already in the recipe. Yum!
The 2 amari that we use A LOT for mules where I work (Italy) are Montenegro and Cynar, they are on the sweeter side and I usually go for 1.5 oz. They are amazing after dinners and aperitifs. Definitely got me curious on the bourbon and absinthe, gonna try them out!
I’ve tried tons of variants. The ginger beer is a huge component. I’ve gotten a few that are weak and they make bad drinks. Vernors is an ok alternative
The number 1 deciding factor in a mule is the ginger element you choose. It will absolutely make or break the cocktail. Smirnoff vodka, Fever Tree ginger beer, fresh lime juice and a dash of simple syrup is my go to recipe. Will definitely try some of these others you made, thank you.
I pretty much refuse to make a Moscow Mule because I hate that vodka adds nothing to the flavor. I pretty much always make it with gin - I think Botanist makes it especially summery. I'll have to try out some of these other variations!
Speaking of mules, I always throw in a slice of ginger an just give it a quick squish with the muddler. No matter your ginger beer/ale/syrup, that'll add the kick you need. Also i do have a quince flavored vodka (i know, but saves me the time to infuse my own quince) moscow mule that i make and the jive of quince and ginger is amazing. As for vodka and variations, there's rarely a reason not to sub out vodka out of any cocktail. Unless you're making a cocktail with really delicate flavours you don't want to risk to overwhelm and need to proof it... just put in any other distillate. Rum or anything from sugarcane/mollases is my favorite since i just like sugar and my tastebuds are garbage, or go down the tongue-smacking and silent finger waggling at trying to taste out caramel, oak, tabacco, vanilla, or whatever your brandy or whiskey tastes like. It's funny to me now that one of my 'order at a bar' cocktails was a vodka cranberry, and as of today, if i'm going to mix a distillate to a juice, it absolutely won't be a vodka cranberry. Probably going to pull out the cachaca and do something with that.
I don't usually get drinks when I'm out. I'm usually a 'stick something in my coffee, tea or soda while I'm watching a movie' kind of person. So I don't know many classic drinks. However, recently I ended up being given a bar seat in a very busy hamburger place. All the bottles and glasses were so cool and fun looking I couldn't help but buy a drink. As I'm not familiar with drink names I asked for "something sweet with whisky". The lady gave me a Kentucky Mule and it was SO GOOD! Just....amazing. Thanks for this video! I can make it at home now. 😃 Going to check out more of your channel. I like that you add the history....or....possible history in there.
Thank you for the base recipe & the proof riffs work; We had an amazing Mezcal Mule in Mexico city and I felt other Mule recipes were a bit lacking to hold up to the Mezcal. The Ango might be the missing ingredient. Ango makes it good.
I read through a LOT of comments and nobody defended fernet/ wanted to try it. I love fernet and did it a few months ago and it’s a fantastic drink. Did not put bitters (although I really think it might be the only one in that lineup that didn’t need it) but it’s fantastic. But I like it better just Fernet and ginger beer, no lemon or lime. And not too much of it. Sooo good!
Here in Brazil we have CACHAÇA, which is a drink created during the colonization process of Portugal. We consider it a brazilian drink because it was created here. It would be interesting to make a video creating the 'Brazilian Mule', making the traditional mule with cachaça combined with the practice of adding ginger foam to finish the drink.
My favorite drink by far. And Cock and Bull ginger beer is my favorite ginger beer to make it with, I had no idea it was a bar! Learn something new every video.
Loved this episode. Lol. Poor malort. Thanks for the time stamps but you are one youtuber that really doesn’t need it, you are too entertaining to miss a moment. (Honestly instead of time stamps i would rather have the ratio changes written down) Az’s comments as usual were great. Thanks for putting out such great content. Made the french mule today. Based on comments and both of your reactions, Jamaican tomorrow.
Wow, now I really need to buy some ginger beer. The Jamaican and French Mule really intrigue me. I have those same bottles at home, so once I'm back to being healthy I need to try those. Thanks for the great video! I wish you a fantastic weekend!
Made an Irish Mule with Irish Whisky at work for one of our St. Patrick’s Day drinks, thing basically sold itself. I added a few mint leaves into the drink itself and that really elevated the lime and ginger-y flavour. Love the vids! Sending love from Australia 🇦🇺
I really enjoy your channel. I do like the addition of the bitters in the mule. What about an episode of 1 drink with a bunch of different bitters? Also maybe a sugar free episode? Anyhoo......keep up the great work!
Try it with bitters - it's good in there! Which mule are you gonna make?
Wisconsin Mule 1 oz Angostura bitters
I've been making Jamaican mules all week after picking up some Appleton estate and been loving it. Before that my go to was the Kentucky mule -- I just picked up a new bottle of buffalo trace so that will likely be on the menu tonight!
I made a Bohemian mule it’s great. Unfortunately I don’t have copper mugs though, I noticed yours look like they have a stainless steel inside. Would you recommend stainless still insides over pure copper mugs? Does it even make a difference?
Ever since I tried a mule with raspberry vodka, I never really want to use "plain" vodka anymore. I know that's not very out of the box compared to what you created, but it's very refreshing, especially in the summer. Thanks for the fun video!
Oooo as a Jamaican, I have to try the Jamaican Mule... :D and definitely the British Mule since I know Gin goes so well in cocktails. Never tried it with Ango though! Looking forward to experimenting with that. Love your videos and the permission you and Az always give to put our own spin on the classics. Drink what you like! Cheers!!
From someone who used to work QA at a company that made copper mugs, something that people need to be aware of is you NEVER put a wheel of citrus (or anything) on the rim of your mug. that rolled edge will capture little bits of it that will then start to make all your drinks taste like rotten fruit.
Is it ok to put a lime wedge inside the copper mug?
It’s copper, citrus strips copper from metals. It’s a very slow process but that might be the bad taste.
@@josels1292 oh it was for sure bits of citrus under the rolled lip. we found the little rotten bits.
My all-time favorite mule is made with Mezcal! The ginger and lime against the smoke is balanced perfection.
Try it with pineapple juice as well, it's delicious!
That sounds awesome! I love Mezcal
i think that's called a oaxaca mule
Oaxacan Burro? Let’s get that going 😂
Oaxacan Mula
As a peruvian, what you call a peruvian mule we call it Chilcano (some bars put a little simple syrup on it). Greetings from Lima, Peru! 🇵🇪
I was coming to make this same comment! I would love it if you made a pisco sour in one of your episodes! 😊🇵🇪
Nope, chilcano is with ginger ale, this has ginger beer, different kind of spicy. Ya pe perú, no me dejes mal.
@@zonkabe He literally shows the bottle of ginger ale he uses in the video
@@frederickheard2022 pretty sure he used ginger beer! It's ok, let's just drink and be happy. Cheers bro
But wouldn't a peruvian mule be an alpaca?
The Jamaican Mule is basically a Dark n Stormy, and those are delicious! (Yes, I know it's trademarked) Great vid as always, Anders! I bet all those sips made an impact
Sorry this comment is illegal. Go straight to jail
Make it a Stark & Dormy like the Kain Piller!!!
@@fletcherallen3478 No 'n, so no jail today
Was just going to ask the difference and saw your comment, thanks.
It's Dark 'n Stura...and therefore not protected :) Or I may protect that right now! Probably very good with 1.5 OZ of Plantation O.F.T.D
I've said for years that the worst part of a Moscow Mule is the vodka. It just brings nothing to the table. We used to play a game called "Around the World" that was basically just this episode. Throw some japanese whiskey and Midori with ginger and lime, you got a Japanese mule. Swap it for rye, absinthe and peychauds and you've got a Cajun mule. I think at this point we've done just about everywhere you could think of.
What did you do for a Canadian mule? Rye whiskey and a dash of maple syrup?
@@duncanjohannessen2919 Canadian whiskey and maple bitters 👍
What ratios did you use for the those? Have some Midori I would love to try this with
@@alexpghayes it's been a while since we did that one but I would probably go 1.5 oz whiskey to .5 oz midori, and then about 4 oz ginger beer and a good squeeze of lime or lemon.
Funny enough I lived in Japan for a number of years, and every Moscow mule I ever ordered/drank at a bar was made from Gin. I never knew it was supposed to be vodka.
Point of information. A Mule made with Scotch whisky is known as a Mamie Taylor. This was one of the first cocktails to made using the spirit + citrus + ginger beer template, dating all the way back to the 1890's. It's awesome with just a blended Scotch and, as your video shows, gets even more awesome when using a single malt. Cheers!
Love this. Thanks for sharing! Cheers, Colin!
Honestly it's a missed opportunity to not call it a Glasgow Mule
Here in Brazil, it's hard to find ginger beer (and expensive, when you find) and ginger ale is not that common too. A bartender, Marcelo Serrano, started to use a ginger-lime foam made in a iSi can as substitute of the ginger beer/ginger ale over 10 years ago and it's a hit. If you are in Brazil and order a Moscow Mule at any bar, you'll receive a copper mug with a white spicy foam. It's really good, but sometimes very sweet. You should try this sometime! Cheers!! 🥂
Fun facts: Marcelo Serrano is the responsible of every bar have at least one iSi can;
There's a lot of variations of "Mules", Brazil has lots of fresh fruits and it's usual to mix in cocktails with different types of foams;
Foams now are overused, I started to hate it hahahah
Ginger beer is extremely easy to make if you can find the ginger (I’m not sure if it as ubiquitous in Brazil as it is in the US). There are tons of good recipes online.
I have a bar by me that I frequent that makes a "Mezcal Mule" and it's fantastic the smokey Mezcal plays really nice with the lime and ginger. By far my favorite type of Mule.
I was about to say that! I bought my first Mezcal - the Vida - and did not expect ust how smokey it is. I thought it might go well with ginger, so I put it in a mule. I don't use 2oz becuase I feel the smoke flavour would be overwhelming. I like to add a bit of Fireball for sweetness and the cinnamon spice (:
@@go1988 I'm going to have to try the Fireball mixed in there, that sounds really good. Only thing is I'll have to use actual ginger beer because when I make them at home I use Blenheim Hot ginger ale and I think that mixed with the heat from Fireball would be too much.
I would also recommend a Milwaukee Mule which uses Ginger Brandy. It is super spicy and a great winter warmer cocktail.
Anders, I love your content so much. You’ve become my favorite cocktail channel on UA-cam. I love your specs for drinks and how you get into the history of every drink. Please, please, please do not let your channel devolve into clickbait BS that doesn’t involve you focusing on a specific cocktail like you do. Thank you so much for your content. Bravo.
What I love most about these videos is, how you ease up during the tasting process and are an even happier version of yourself in the end :D
In Brazil ginger ale/beer are not readily available, so the moscow mule is usually made with vodka, simple syrup + lemon juice, topped with spicy ginger/lime foam and some mint leaves. You should try it! Just make sure the foam is not too sweet :)
This was great. I recently discovered a campari mule, because I love campari, and its now my favorite refreshing easy drink. I'm very pleased to see this formula works with most bottles and I'm excited to try many of my bottles with it.
Yesterday I tried something I found under name of Italian Mule: Cynar, Amaro Montenegro, lime juice, ginger beer
Nice as digestiff for hot weather
A use for my Cynar! Thanks for the tip!
Sounds good, thanks,I’ll be trying it!
Here in Brazil we have a completely different version that became what most people know as "Moscow Mule". Nowadays is probably one of the most requested cocktails on fancier bars. Since ginger ale is not a common ingredient the creator of this version used a ginger foam with vodka and lime. You could try it out of you have an old whipper lying around!
Love the history! Most of the other cocktail content creators I watch regularly have left it behind and that bums me out.
Love this! Would love more videos breaking down, swapping out components of drinks, and testing them =)
My favorite is a pink gin buck, using strawberry infused gin, also use that gin for the basil smash .. lemon basil and strawberry gin go so well together.
i'm glad to see that no one is spreading mis info about copper toxicity. it IS a thing and it ISN'T something to shrug off. and no it doesn't take that long. it can start happening just after it's been long enough to slowly enjoy your drink. don't leave it sitting around. imagine if he had 12 of them sitting around and tasting from all of them. could be potentially pretty dang hazardous. i think the warning at the start is pretty much necessary so good on you, sir.
I’m so glad Smith & Cross made an appearance and I’m so glad it ranked in your top 3. That rum is truly outstanding.
Dude, that was a lot of fun! You definitely inspired me to try this myself. Especially the tequila and rum versions. And I concur that the Liber & Co ginger syrup is delicious, but a little goes a long way as it's really intense. Cheers my friend!
One of my favorite mules I’ve ever had is the “pistols at dawn” at Culinary Dropout. It’s bourbon, ginger, lime, and ancho reyes with a splash of cabernet on top and a chili salt rim. It’s super pretty, and the warm, spicy/smoky flavor is incredible.
Which ancho Reyes?
The original, though I’ve also made a standard mule and added a bit of Ancho Reyes Verde before. I don’t think Verde would work as well in this drink, since you really want the smoky flavor.
Must admit I love the timestamps as its nice to come back to a video and find the recipe or rehear history.
This video just shows how underrated ginger beer and ginger ale are. They mix well with almost anything.
Ginger ale is also useful if you've got a bottle of wine in the fridge that's starting to turn - make a 50/50 wine and ginger ale mix and the sour taste of the wine gets covered up nicely.
My favourite drinks. I mostly order Mules for the ginger beer not the alcohol. 😅
one of my favorite summer cocktails is
1oz Rye
1oz Laphroaig
dash of bitters
ginger beer
the smoke and spice pair really well with the ginger
Love the channel Anders! Thanks for keeping it interesting and updating my ever growing list of cocktails to try.
Prairie Cucumber vodka is a great choice! I love playing with mule recipes.
Try a couple slices of muddled cucumber with gin. I've seen it called a London Fog, it's pretty great too!
Great stuff Anders. As a Tennessee boy who has acquired a taste for Malort, I will definitely be trying the Chicago Mule. If I don't like it I'll just wash my mouth out with a plain, room temperature shot of Malort. That should do it. (Malort, what soap washes its mouth out with)
Just an Argentinian friend saying hi back Anders. Thanks for the shoutout and the great vid! 👍
The other night I had a dream where I was at a restaurant that had a drink called the Tropical Mule. I ordered it, but instead the waiter brought me a watered down margarita. When I commented on this the waiter just laughed in my face. That's when I woke up feeling quite unsatisfied, and obviously I needed to figure out what a Tropical Mule would be. So I used 2 ounces of the Plantation Pineapple rum, and instead of bitters I used a half ounce of Velvet Falernum. The rest of the recipe I kept the same. Absolutely delicious! I do recommend the Tropical Mule for anyone who is interested. Cheers!
YES.............Thank you!!
Person who “really really” likes the history part, checking in! The video is great, even at 0.25x
Listen at .75. Anders sounds like he tested a full glass of every version before starting the video.
The “Peruvian Mule” is basically a Chilcano de Pisco… if it was made using ginger ale… (and without mint garnish) …cheers from Chile! 🤪
Perfect timing Anders! Just got some mule mugs for my birthday! Can’t wait to try one (or 12) of these! Cheers!
Happy birthday, Brian! Cheers to you!
I love when Az shows up! thanks for sharing that... I'll try with a bunch of different botles I have here...
Adding a dash or two of orange bitters (in addition to angostura) to the Islay Mule is gonna lift it to another level. Now my favourite Mule! Thank you Anders! I never would have guessed islay scotch in a mile would be so amazing!
Nice job!!!
So many ideas - bravo
I’m going for the Pisco and Absinthe immediately.
My favorite!!!!!!!!! Finally!!!! ❤️
I have not finished watching your video yet, but I had to stop the minute you said you were saving Malorts for last. God bless you my son!
I would definitely need a nice long nap after this tasting.
Had no idea. Thanks Guys
OMG! What fun your videos are, love the history, humor and building plus Az adds to the reviews. We have always enjoyed mules now to try a few more!! Thank you!
In Hamburg, Germany we have a nice variant called "Hamburg Mule" that quite a few Bars have on their Menu. It's made with a very famous local caraway seed Schnaps. One of my favourites besides Mezcal Mule.
Love this vid Anders I was thoroughly entertained
The Rum one should not surprise anyone because it's essentially a riff on a dark and stormy.
Finally! The best cocktail in this world!
Fernet mule made! 👌🏼😍 Thanks Anders!
We made one with ouzo, and the "greek mule" was really nice. The anise and ginger are excellent together.
TO THE BAR! 🥃
Kentucky Buck is probably my favorite. Very similar to the Kentucky Mule but with some strawberries to add some fruity flavors. And it's got the angostura already in the recipe. Yum!
i love mules. this is top quality work and presentation
Wow! I just tried it with rum and lemon juice (and bitters) ....what a tasty switch from the traditional. Merci Monsieur
Fascinating history. I love a Jamaican mule
The 2 amari that we use A LOT for mules where I work (Italy) are Montenegro and Cynar, they are on the sweeter side and I usually go for 1.5 oz. They are amazing after dinners and aperitifs.
Definitely got me curious on the bourbon and absinthe, gonna try them out!
I’ve tried tons of variants. The ginger beer is a huge component. I’ve gotten a few that are weak and they make bad drinks. Vernors is an ok alternative
Anders and Az, your honest reactions tell me all I need to know, you both are the best
Impressed that you were still standing at the end ;)
Living in the town where thé Bénédictine is made, i made one with it. And it's great, strong flavor of honey with this one !
Definitely gonna try some of those variants. Your reaction with the Malort had me dying. Great video as always.
Jamaican rum and angostura bitters are really made to love eachother
My drink of choice! Four Roses bourbon, higher rye mash bill adds more spice. Will add bitters now!
Wow a full guide to mules. I love it!
I've grown to like this drink with Amaretto. It's sweet, but the right ginger beer/ale can balance it out pretty nicely.
Ooo, I like Amaretto, but never would have thought of using it for a mule. Thanks for the idea!
7:31 I’ve been making a Kentucky mule with Apple whiskey and been loving it
The number 1 deciding factor in a mule is the ginger element you choose. It will absolutely make or break the cocktail. Smirnoff vodka, Fever Tree ginger beer, fresh lime juice and a dash of simple syrup is my go to recipe. Will definitely try some of these others you made, thank you.
Love your channel! Greetings from the Fernet loving land from south!
Very brave going in for the Malort
I pretty much refuse to make a Moscow Mule because I hate that vodka adds nothing to the flavor. I pretty much always make it with gin - I think Botanist makes it especially summery. I'll have to try out some of these other variations!
Legit impressed to see you using Blenheim's for these!
I love the history. I don’t watch it in slow mo, lol, but I watch it all.
Speaking of mules, I always throw in a slice of ginger an just give it a quick squish with the muddler. No matter your ginger beer/ale/syrup, that'll add the kick you need. Also i do have a quince flavored vodka (i know, but saves me the time to infuse my own quince) moscow mule that i make and the jive of quince and ginger is amazing.
As for vodka and variations, there's rarely a reason not to sub out vodka out of any cocktail. Unless you're making a cocktail with really delicate flavours you don't want to risk to overwhelm and need to proof it... just put in any other distillate. Rum or anything from sugarcane/mollases is my favorite since i just like sugar and my tastebuds are garbage, or go down the tongue-smacking and silent finger waggling at trying to taste out caramel, oak, tabacco, vanilla, or whatever your brandy or whiskey tastes like. It's funny to me now that one of my 'order at a bar' cocktails was a vodka cranberry, and as of today, if i'm going to mix a distillate to a juice, it absolutely won't be a vodka cranberry. Probably going to pull out the cachaca and do something with that.
Had a Mezcal Mule while I was in Chicago. It was amazing!
I don't usually get drinks when I'm out. I'm usually a 'stick something in my coffee, tea or soda while I'm watching a movie' kind of person. So I don't know many classic drinks. However, recently I ended up being given a bar seat in a very busy hamburger place. All the bottles and glasses were so cool and fun looking I couldn't help but buy a drink. As I'm not familiar with drink names I asked for "something sweet with whisky". The lady gave me a Kentucky Mule and it was SO GOOD! Just....amazing. Thanks for this video! I can make it at home now. 😃 Going to check out more of your channel. I like that you add the history....or....possible history in there.
Peruvian Mule should be a Llama
Love them all, my favorite is the Irish mule.
I love that fernet appeared again! Now i have to try it hahaha! Greetings from Argentina
High proof rye is my favorite mule variation.
Oh Anders, your face when the Malort hit! Fun video as always, and I will definitely be trying some of these! Thanks!
I'm sending this to my friend. Anders might be loaded here. We try numerous cocktails when we get together once a year. Nostalgia.
Audrey Saunders gin gin mule is, to this day, one of my favorite drinks
Great job Anders! (as usual)
I love a kentucky mule. but I like the way you were thinking and 11 out of 12 is amazing. so keep it up and cheers
It was fun!!!
Thank you for the base recipe & the proof riffs work; We had an amazing Mezcal Mule in Mexico city and I felt other Mule recipes were a bit lacking to hold up to the Mezcal. The Ango might be the missing ingredient. Ango makes it good.
Ango for the win! Cheers, Mark!
I read through a LOT of comments and nobody defended fernet/ wanted to try it. I love fernet and did it a few months ago and it’s a fantastic drink. Did not put bitters (although I really think it might be the only one in that lineup that didn’t need it) but it’s fantastic. But I like it better just Fernet and ginger beer, no lemon or lime. And not too much of it. Sooo good!
Here in Brazil we have CACHAÇA, which is a drink created during the colonization process of Portugal. We consider it a brazilian drink because it was created here. It would be interesting to make a video creating the 'Brazilian Mule', making the traditional mule with cachaça combined with the practice of adding ginger foam to finish the drink.
I'd call the Malort Mule The Windy Schitty.
😂
My favorite drink by far. And Cock and Bull ginger beer is my favorite ginger beer to make it with, I had no idea it was a bar! Learn something new every video.
Anders is definitely feeling it haha, awesome video man.
Made kitty highballs last month they were excellent! Basically replaces the base spirit with red wine. Ginger just goes with everything.
I love an "Irish Mule" with Tully XO or Jameson Caskmates Stout finish 🍀👌🏼
Loved this episode. Lol. Poor malort. Thanks for the time stamps but you are one youtuber that really doesn’t need it, you are too entertaining to miss a moment. (Honestly instead of time stamps i would rather have the ratio changes written down) Az’s comments as usual were great. Thanks for putting out such great content. Made the french mule today. Based on comments and both of your reactions, Jamaican tomorrow.
When I saw Malort, I was dying laughing. Bold move, thanks for taking the bullet to see if that worked.
Wow, now I really need to buy some ginger beer. The Jamaican and French Mule really intrigue me. I have those same bottles at home, so once I'm back to being healthy I need to try those.
Thanks for the great video! I wish you a fantastic weekend!
Hope you're starting to feel better, Joonha! Cheers to you!
Made an Irish Mule with Irish Whisky at work for one of our St. Patrick’s Day drinks, thing basically sold itself. I added a few mint leaves into the drink itself and that really elevated the lime and ginger-y flavour. Love the vids! Sending love from Australia 🇦🇺
I really enjoy your channel. I do like the addition of the bitters in the mule. What about an episode of 1 drink with a bunch of different bitters? Also maybe a sugar free episode? Anyhoo......keep up the great work!
I look up to you so much! Thank you for all the knowledge and thank you for existing ✨👊🏼
Amazing episode! Can't wait to try the Jamaican Mule.
Sagamore Rye for a Maryland Mule.
You will like the peppery bite.
But also try other Rye's to increase the peppery flavor.