The Glasgow Mule is a modern cocktail that was created by Damon Boelte at Prime Meats in New York City, New York. The recipe is built using what is traditionally a simple Moscow Mule template, but this version increases the complexity by calling for smoky Scotch in place of vodka and sweet lemon juice instead of tart lime. And it also adds in floral elderflower liqueur and aromatic bitters that round out the harsh edges of the whisky.
Add Scotch, lemon juice, elderflower liqueur, and bitters to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Add fresh cracked ice to a Moscow Mule mug or lowball glass.
Using a Hawthorne strainer, strain into Moscow Mule mug or lowball glass.
Top with ginger beer.
Garnish with candied ginger.