The Scottish Mule stays true to the original formula of the “Moscow Mule.”
The only changes that were made were: switching the vodka with a highland Scotch whiskey, using Peychaud’s bitters instead of Angostura Bitters, and using basil rather than mint.
While following the original one, these three simple adjustments allow for one much more unique drink than the other variations (some simply changed the spirit of Mule). As you can see, it is beyond simple to derive a remarkably delicious drink like the “Scottish Mule” from the classics. so let me show you how to doctor it.
Ingredients of Scottish Mule
- Three Slices of Fresh Ginger
- Basil Leaf
- 1.75 oz Highland Scotch
- 0.75 oz Lime
- 2 oz Ginger Beer
- 1 oz Simple Syrup
- 2 Dashes Peychaud’s Bitters
Instructions for Scottish Mule
- Muddle bitters, basil, ginger, and simple syrup in the glass component of the Boston shaker for 1 minute.
- Add scotch, ginger beer, and lime juice.
- Add ice no further than up to 3/4 of the glass portion of the shaker.
- Cover with the metal component (slam it hard to ensure that it is sealed together), and shake strongly for 30 seconds (make sure the glass component is pointing behind you and the metal part is towards the front) while holding both sides of the shaker firmly together.
- Strain with a julep strainer (from glass component of shaker) into a copper mug or highball glass if you have not. Garnish with a basil leaf.