Today's Cocktail: Jamaican Mule

Moscow Mule

     The Jamaican Mule is a variant of the old Moscow Mule first created in 1941 by John G. Martin and John "Jack" Morgan.    It was born in Manhattan, at the Chatham Hotel, but stalled out there.     Jack Martin owner of the Cock 'n Bull Tavern on Sunset Boulevard in Los Angeles really got it rolling on the West Coast.      By 1943 it was climbing up the chart of "most popular cocktails".      It was served in a copper mug as part of the marketing ploy to raise the popularity.

     The difference between the "Moscow Mule" and the "Jamaican
Mule" is they substitution of vodka for rum in the recipe.     It is believed that someone from Appleton was the first to create this cocktail, but again, the real truth is hidden by time.     Most of the early recipes for the "Jamaican Mule" call for Appleton Extra Estate Rum.

     Early Jamaican Mule

Jamaican Mule

• 1 1/2 oz Appleton Extra Estate Rum
• 1 1/2 oz Lime Juice
• 4 1/2 oz Ginger Beer

Mix all ingredients over ice and serve.

Some of the more modern versions has substituted a spiced rum, light, gold  & dark rums and a mess of other ideas to "enhance" the cocktail, but most of them become too complex and loose the integrity of the drink.

I have compromised a bit with my recipe, but I have stuck with the original and  gave it a little bit of added taste.

     Bahama Bob's Key West Mule

• 2 oz Appleton Extra Estate Rum
• 1 oz Falernum
• 1 oz Fresh Lime Juice
• 4 oz Barrett's Ginger Beer.

Mix all the ingredients except the ginger beer and shake over ice. Strain into a cocktail glass with crushed ice and top up with the Ginger Beer.

No matter which mule becomes your favorite, the mules will "pull you through the evening with a bit of fun.     ;o)