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Buckaroo Moscow Mule Recipe

Buckaroo Moscow Mule Recipe

by Josh Powell from London, England

Ingredients

  • 2 oz. Bulleit Bourbon
  • 1 oz. Orange and Ginger Syrup (Combine 10 oz. simple syrup + 3 oz. freshly squeezed orange juice + 2.5 oz. Perfect Purée of Napa Valley Ginger)
  • 1 Dash Absinthe
  • Fever-Tree Soda Water

Directions

  1. Build the first 3 ingredients in a Moscow Copper Co. copper mug over ice and churn to mix.
  2. Top with the soda water to 3/4 level.
  3. Add more ice and fill rest of way leaving about a fingers wash line.
  4. Garnish with fresh mint sprig and an orange twist, placed on top of the ice.

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