Spiced Mule

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Credit: Molly Wellman, Co-owner, Japp’s Since 1879, Old Kentucky Bourbon Bar, Myrtle’s Punch House, Cincinnati
The National Culinary Review, November/December 2014


2 oz. vodka
0.5 oz. spiced cinnamon syrup (recipe follows)
2-3 oz. ginger beer
Cinnamon stick, for garnish

Cinnamon syrup:
1 cup sugar
1 cup water
6 cinnamon sticks


Add vodka and cinnamon syrup to highball glass; stir. Add ice; top with ginger beer. Garnish with cinnamon stick.

For cinnamon syrup:
Put sugar, water and cinnamon sticks in pan; heat until sugar dissolves. Remove from heat. Let cool to room temperature, 45-60 minutes. Remove cinnamon sticks; bottle syrup. (Keep in refrigerator up to two weeks.)


Beverage, The National Culinary Review, Vegetarian

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