325 Mule Cocktail Recipe
This cocktail is a twist on the Moscow Mule. The classic cocktail dates to 1946 when three businessmen sitting at a Cock 'n' Bull pub in Hollywood were lamenting about their sales troubles. One was bottling high quality ginger beer, the other sold vodka and the third had a line of copper mugs. The three joined forces to combine their wares and thus the Moscow Mule was born.
This version is made with Ketel One. The Nolet Distillery, which makes Ketel One, is celebrating its 325th anniversary. The super-premium vodka is crafted from small batches using traditional copper pot stills, including the original copper Pot Still #1 after which Ketel One is named, together with modern distillation techniques.
Ingredients (for 2):
3.0 oz. Ketel One Citroen
1.0 oz. fresh lime juice
0.5 oz. simple syrup
2.0 oz. pineapple juice
4-6 dashes Seven Stills bitters
Q Ginger Beer
Fill a copper mug or highball glass with ice. Add Ketel One Citroen vodka, lime juice, simple syrup and pineapple juice. Top with Q Ginger Beer and 2-3 dashes of bitters per cocktail. Stir. Garnish each drink with a lime wedge and mint (if desired).
About the Mixologist:
Tony Devencenzi is the Mixology Ambassador for Diageo, the world’s largest spirit company, in Northern California. His other work included running the Beverage Academy at Bourbon & Branch in San Francisco, serving as the President for the Northern California United States Bartenders Guild, and being featured on the show Bar Rescue. His favorite approach to cocktails is to embrace ‘simple complexity’ - achieving dynamically rounded flavors with ingredients and techniques that are still approachable.