Kazem's Mule

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Credit: Tim Riley, Beverage Director, Bagby Restaurant Group, Baltimore
The National Culinary Review, November/December 2014


1.5 oz. El Dorado 12 Year Old rum
0.5 oz. black lime syrup
0.5 oz. house allspice dram
0.5 oz. lime juice
2 dashes Bittermens Tiki bitters
2 oz. house ginger beer
Thickly cut lime wheel, for garnish


Add rum, black lime syrup, allspice dram, lime juice and bitters to a Moscow Mule mug; stir briefly to integrate components. Add crushed ice; fill with ginger beer. Stir again to integrate; top with more crushed ice. Garnish with lime wheel.


Beverage, The National Culinary Review, Vegetarian

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