Montecito Mule

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The Montecito Mule is a locally inspired take on the classic Moscow Mule, blending whiskey, dry vermouth, and white sage simple syrup with blackberries and ginger beer. It’s a refreshing and aromatic cocktail with a touch of Santa Barbara charm.

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Prep Time:10

Cook Time:10

Cooling Time:10

Total Time:30

Course: Drink

Cuisine: American

Keyword: Cocktail, Dry Vermouth, Ginger Beer, Mule, Sage, Whiskey

Servings: Cocktail

Calories: 230kcal

Author: George Yatchinsin

Equipment

Ingredients

2 blackberries
1 ounce white sage simple syrup
½ ounce lime juice
1 ounce dry vermouth, Margerum recommended
1 ½ ounces whiskey, Cutler’s Stagecoach recommended
2 ounces ginger beer, approximately (Fever-Tree recommended)
1 sage leaf, for garnish

White Sage Simple Syrup

½ cup water
½ cup sugar
7 white sage leaves

Instructions

Use a copper mule mug, if you have one; if not, a sturdy old fashioned glass will do. Muddle the 2 blackberries in the bottom of the mug/glass. Add the simple syrup, lime juice, vermouth and whiskey. Fill the mug 2⁄3 full with crushed ice. Top off with as much ginger beer as can fit. Stir lightly. Add the sage leaf garnish.

For the White Sage Simple Syrup

Combine the sugar and water in a saucepan, stir to dissolve and bring to a boil. After all the sugar is incorporated, take off heat and add the sage leaves. Let cool completely. Strain out the leaves. Keep unused portion in sealed container in the refrigerator; it should keep for several weeks.

Nutrition