Haitian Mule Recipe

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By: Justyn Myers, Bartender, The Interval at Long Now, San Francisco, CA.

Recipe:

  • 3/4 ounce fresh lime juice
  • 3/4 ounce honey syrup
  • 2 ounces Rhum Barbancourt white rhum
  • 2 ounces brut cava
  • 5 medium basil leaves
  • 5 medium slices fresh young ginger

Directions:

  1. Muddle fresh ginger with the lime juice, honey syrup and Rhum in a mixing tin.
  2. Add basil leaves, ice and shake.
  3. Add cava to tin and double strain everything into a mule mug over fresh ice.
  4. Garnish with a sprig of fresh basil.

Inspiration:

Basil, lime and ginger are a match made in heaven, and those flavors pair perfectly with the grassy funkiness of Rhum Barbancourt.