Cork and Knife
Our new cookbook is out very soon — and its focus is one of our favorite ingredients: booze!
We show you how to use the cooking properties of beer, wine, bourbon and more to make your dishes pop!
Spicy and smoky flavors combine to create a delightful bourbon ginger beer variation on a Moscow Mule that we’re calling, simply, the Beacon Mule.
It’s nice to know that, even though this world can feel like a dark and frightening place sometimes, good things still happen. Yes, an infected toenail that fell off and became sentient (kind of) is the GOP nominee for President of the United States, but on the flip side, a package arrived at Nerds with Knives headquarters and there was bourbon inside it!
See, it all evens out in the end (sob).
Okay, okay. I know a cooking blog is not an appropriate place for politics but I’ll say this: I’m going to need a lot of cocktails to make it through this election cycle. Let’s see what a bourbon ginger beer combination can do to warm our cockles.
Luckily, the nice folks at Heritage Distilling sent us two bottles of delicious whiskey which we’ve been drinking on ice as well as making tasty cocktails with. The Brown Sugar Bourbon is a little sweet, with notes of cinnamon and clove. It would be fantastic in a Fall or Winter cocktail with apple cider. With the barrel aged bourbon, we made a whisky version of a Moscow Mule (vodka, lime, ginger beer) and it was so good, we knew we had to share it with you.
A traditional Moscow Mule (also known as a Vodka buck) is made with vodka, spicy ginger beer, and fresh lime juice. It became popular in the United States during the vodka craze of the 1950s. In fact, it was this cocktail that helped make vodka popular again after many years of being out of fashion.
Our version replaces the vodka with bourbon, which adds a rich, almost honey-like depth to the drink. It’s crisp and refreshing and, unlike a lot of cocktails, is simple enough to make even when tipsy (this is helpful around round three. Okay, two.)
Make sure you use a good, spicy ginger beer. We love Fever Tree but it can be hard to find (as well as at the high end of the mixer price range) but worth looking for.
- 2 ounces whiskey or bourbon (we used Heritage Distilling)
- ¾ ounce freshly squeezed lime juice (approx ½ a large lime)
- 4-6 ounces ginger beer, chilled
- Garnish: lime twist or wedge
- Add whiskey and lime juice to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled highball glass. Top with ginger beer and garnish with lime twist or wedge.