Instead of a Moscow Mule in that copper mug…here’s another thought, with a recipe from the 12-Bottle Bar book: The Rye Whiskey Buck. (Read the section on the Buck Bar to see what I’m talking about.)
A simple move from flavorless vodka to a spicy rye, and changing out the lemon for orange or lime, adds a much more distinctive flavor.
The Rye Whiskey Buck
1. FILL ¾ OF YOUR GLASS WITH CRUSHED ICE.
2. SELECT YOUR FAVORITE SPIRIT (We like Templeton Rye.) AND ADD ONE TO TWO SHOTS (OUNCES).
3. PICK YOUR FRUIT, SQUEEZE ½ INTO GLASS. IF YOU’RE NOT A WIMP PUT SPENT RIND IN GLASS.
4. TOP WITH GINGER BEER.
5. STIR AND SERVE.
Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com