Gold Miners Mule Recipe

Prepare honey simple syrup (if not pre-made)

Combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until honey fully dissolves. Cool before using. Yields about 1/2 cup; store refrigerated up to 2 weeks.

Chill a copper mug by filling it with ice and setting aside while you assemble the cocktail (about 1–2 minutes).

Discard the ice from the chilled mug and add fresh cubed ice until the mug is about 3/4 full (approximately 1 cup).

Add 2 oz Western Son Vodka and 1/2 oz fresh lime juice to the mug.

Add 1/2 oz honey simple syrup to the mug for a touch of sweetness and to complement the ginger beer. If you prefer less sweetness, reduce to 1/4 oz.

Add 2 dashes of Angostura bitters to add aromatic complexity and a slight herbal spice that balances the honey and ginger.

Top gently with 4 oz golden (light) ginger beer. Pour slowly over the back of a spoon or down the side of the mug if you want to preserve some effervescence.

Stir gently once with a bar spoon to combine — 2–3 slow spins — being careful not to over-stir and flatten the ginger beer.

Garnish the mule with a fresh lime wedge on the rim. Optionally thread a piece of candied ginger or a thin fresh ginger coin onto a cocktail pick and rest it across the mug for an extra Southwestern touch.

Serve immediately in the copper mug with a short straw. Encourage the drinker to squeeze the lime wedge into the drink before sipping for a brighter finish.