Happy Hour: 10.21.20
As the temperatures drop and the leaves start to fall, I’m getting excited about enjoying seasonal cocktails—as part of Cinder House’s fall and winter menu and transitioning my home bar cart. This year, I’m putting a contemporary spin on a Kentucky Mule with the Mula de Maca.
The drink incorporates warm-flavored liqueurs, including apple-infused whiskey, ginger and angostura bitters. The apple spice is nicely balanced with the gentle bite of whiskey and ginger. Laird’s Applejack whiskey is a terrific addition to a home bar for the fall and winter, as the natural apple flavor is welcoming, but not overpowering. Big O Ginger Liqueur (made in Missouri) offers a semi-sweet, semi-spicy addition to this cocktail and is also great to have on hand for a hot ginger toddy when temperatures turn frigid.
Below are simple steps for crafting a Mula de Maca at home. I will also happily make one for you if you come see me in Cinder Bar at Cinder House restaurant!
Mula de Maca
1.5 oz. Laird’s Applejack (apple-infused whiskey)
½ oz. Big O Ginger Liqueur
½ oz. fresh lime juice
3 dashes angostura bitters
1 bottle or can of ginger beer of choice
1 c. ice
Tools needed: Cocktail shaker, strainer
Glass: 8-oz. Collins preferred
Garnish: Apple slices, cinnamon stick or lime wheel
Combine all ingredients except the ginger beer in a shaker. Add ½ cup of ice and shake. Strain mixture into ice-filled glass with remaining ice cubes before topping with ginger beer and garnish of choice.