Cherry Bourbon Mule
Before the Moscow Mule became popular in the 1940s, cocktails made with liquor, citrus juice and ginger beer or ale were known as a Buck—and before that, the Mamie Taylor. This version combines the sweetness of dark cherries with the oaky and vanilla flavors of bourbon.
Ingredients
- 1 oz. (30 ml) dark cherry syrup
- 1/2 oz. (15 ml) fresh lime juice
- Leaves from 1 fresh thyme sprig, plus more sprigs for garnish
- Pinch of kosher salt
- 1 oz. (30 ml) bourbon
- 4 oz. (120 ml) ginger beer
Directions
In a rocks glass or copper mug, combine the cherry syrup, lime juice, thyme leaves and salt. Fill the glass with ice and stir in the bourbon. Top with the ginger beer and thyme sprigs and serve. Makes 1 drink.
Williams Sonoma Test Kitchen