• 2 ounces Aviation American Gin
  • 1/2 ounces kaffir lime and lemongrass water
  • 1/2 ounce galangal syrup
  • 1/4 teaspoon anhydrous citric acid
  • 1 ounce passion fruit purée
  • Club soda, to top
  • Sprig of cilantro, for garnish


Combine all ingredients in an empty copper mug. Fill with four cubes of Kold-Draft ice, and top with club soda. Stir and garnish with a generous sprig of cilantro.


While many of my cocktails are Cuban, for this mule I took my inspiration from Thailand. The drink features galangal, which is a wonderful substitution for those who love a ginger syrup — and it packs more of a punch. The drink is vegan friendly, and the ingredients stay true to most traditional Thai dishes, including the sprig of cilantro as a garnish.
Konrad Cantor
Konrad Cantor currently makes drinks, coffee and even food at El Libre, a quaint French Quarter charmer where he is part owner. El Libre is inspired by Cuban/South Floridian street food, Cuban co ee a la Cafe Bustelo, and features a short but highly optimized menu of classic Cuban cocktails. El Libre, measuring at a mere four-feet-three-and-one-half inches, is the smallest craft cocktail bar in the city of New Orleans.