Glasgow Mule

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Cocktail History

The Glasgow Mule is a modern cocktail that was created by Damon Boelte at Prime Meats in New York City, New York. Designed to showcase the bold flavors of Scotch, the recipe swaps out the neutral vodka used in the original for the smoky whisky, adding a robust and complex base. Sweet lemon juice then takes the place of tart lime, giving the drink a softer citrus profile, while elderflower liqueur contributes floral notes that complement the Scotch's depth. Meanwhile, aromatic bitters bring balance, softening any sharp edges, and ginger beer provides the signature Mule effervescence. This modern twist transforms a simple classic into a rich, multifaceted beverage.

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Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Ginger Beer: This is a carbonated beverage made with ginger spice, yeast, and sugar. I used Q Mixers Ginger Beer.

Scotch: This is a type of whiskey made in Scotland with malt or grain, spices, alcohol, and water. I used The Famous Grouse Blended Scotch Whisky.

Lemon Juice: This is the tart, acidic liquid extracted from the flesh of lemons. I used fresh lemon juice.

Elderflower Liqueur: This is a liqueur made with elderflowers, citrus, herbs, sugar, and alcohol. I used Edinburgh Gin Distillery Elderflower Gin Liqueur.

Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.

Candied Ginger: This is a slice of dried ginger root that has been rolled in sugar.

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Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is a handheld tool that’s used to extract juice from fruits by pressing or twisting it against a reamer or cone. I used the Black+Decker 32 oz Electric Citrus Juicer.

Cocktail Pick: This is a small, slender tool that’s used to skewer cocktail garnishes. I used one from the I-MART Gold Stainless Steel Cocktail Pick Set.

Moscow Mule Mug: This is a that's used for the Moscow Mule cocktail. I used the History Company Crystal Glass Moscow Mule Mug.

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Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Pale yellow color

• Aroma: Lemon and ginger

• Taste: Tangy citrus combined with ginger, florals, and earthy Scotch

• Finish: Pleasant lemon and more ginger burn

Kendall’s Rating: ⭐⭐⭐

Kendall’s Take: "What a unique Moscow Mule variation this is. It probably lands at the bottom of my list of favorite recipes that use the Mule template but not because it isn’t tasty. It’s just not what I’d consider to be as good as several others. The Scotch is a cool twist when paired with the lemon and spicy ginger. The elderflower is pretty unnecessary for balance and complexity though. Overall, I do think it’s worth trying this at least once, but the Glasgow Mule likely won't be a go-to for me."

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Recipe

This cocktail recipe was adapted from Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH.