I have created several cocktails with Dorçol’s Kinsman Rakia Apricot Brandy*. It makes for an interesting twist on anything made with gin or vodka, (or tequila or bourbon for that mater). For this Mule, I tried 3 different apricot brandies whose brands will go unmentioned. They were either too sweet, too bitter or both. Which is what I like about Kinsmen Rakia: it is bone dry, not bitter and has just the right fruitiness. The Rocky Mule’s flavor is ginger, lime, fruit and just a touch of burn. You can leave off the jalapeño if you wish.
- 2 ozs. Kinsman Rakia
- 2 ozs. Fresh lime juice
- 1 oz. 2:1 honey syrup (2 parts water: 1 part honey)
- 1 slice fresh jalapeño
- 6 oz. Gosling’s Ginger Beer
- Muddle the jalapeño with the lime juice in the bottom of a shaker tin
- Add the Rakia and honey syrup and shake to chill
- Double strain into Moscow Mule mug or Collins glass over fresh ice
- Add the Ginger Beer
* Doc Elliott’s Mixology receives no compensation for brands mentioned.