Shanghai Mule


A variation on the Moscow Mule, this cocktail travels across Eurasia to Shanghai, where vodka is traded in for baijiu, a strong distilled spirit that has long been the liquor of choice in China and is now making a splash in the United States. Usually made from sorghum, baijiu’s composition varies according to where it is produced; glutinous or sticky rice is popular in southern China, whereas the northerners (where this spirit is more widely consumed) use wheat, barley, and millet. This cocktail is traditionally served in a copper mug because copper’s conductivity preserves the coldness. This is a simple drink, and it benefits from the purity and spiciness of unfiltered ginger ale, like the one from Bruce Cost, which is made with real ginger.


1 ½ ounces (1 jigger) baijiu

1 tablespoon fresh lime juice

½ cup Bruce Cost Ginger Ale

1 lime wedge, for garnish

1 quarter-size slice crystallized ginger, for garnish

Chill a copper mug.

Combine the baijiu and lime juice in a small cup, and pour the mixture into the mug. Add 4 standard sized ice cubes, or one specialty cocktail ice sphere, and pour in the ginger ale. Garnish the mug with the wedge of lime and crystallized ginger.


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