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New Orleans Mule
AI-generatedEasyHighball
A spicy, effervescent highball that puts Peychaud's front and centre, wrapping its anise-cherry soul in the crackling heat of ginger beer.
Ingredients
- ◆1 1/2 oz White rum (unaged, e.g. Plantation 3 Stars)
- ◆3/4 oz Fresh lime juice
- ◆10 dashes Peychaud's Bitters
- ◆1/4 oz Simple syrup (1:1)
- ◆3 1/4 oz Spicy ginger beer
Method
- 11. Fill a highball glass with crushed ice.
- 22. Add rum, lime juice, simple syrup, and Peychaud's Bitters directly into the glass.
- 33. Stir briefly with a bar spoon to combine without losing carbonation.
- 44. Pour ginger beer slowly down the inside of the glass to preserve the fizz.
- 55. Give one gentle stir from the bottom upward and serve at once.
PRO TIP
Float an extra 3 dashes of Peychaud's on the very top so the first sip hits you with its pure, undiluted character — it teaches your palate exactly what to taste for.
Garnish — Lime wheel and a few drops of Peychaud's floated on top
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