As temps dip, alter a Mule the Cuban way
Farewell summer! As always, this gin and tonic season was a memorable one. However, as the air grows cooler, cocktail ingredients begin to heat up, but don’t break out the Bailey’s just yet. Let’s ease into it a bit.
I see more people during summer sipping out of copper or tin cups, rather than collins glasses. What most of them are slugging down is a concoction of vodka, lime juice and ginger beer, otherwise known as the Moscow Mule. But lately, I’ve noticed the vodka being substituted for with bourbon, tequila and Irish whiskey, which are aptly referred to as Kentucky, Mexican and Irish mules. All are incredibly thirst-quenching, but mostly relegated to the warmer seasons. So why no Cuban mule for rum?
Enter the Dark ’n’ Stormy.
