101 Best New Cocktails: Japanese Mule by Moses Laboy, Red Rooster, New York City

by Gaz Regan · Sunday, January 20th, 2013 · 101 Best New Cocktails 2012

Japanese Mule

Adapted from a recipe by Moses Laboy, Red Rooster, New York City.

“This is my contemporary play on the Moscow Mule and the Gin-gin. I developed this cocktail a little over a year and a half ago and it has created quite the fan base. Cheers!” Moses Laboy.Japanese Mule

1- to 1.5-inch piece fresh ginger

 4 to 5 basil leaves

45 ml (1.5 oz) Yamazaki whisky

15 ml (.5 oz) fresh lime juice

15 ml (.5 oz) simple syrup

2 splashes Peychaud’s bitters

Ginger beer

1 basil leaf, as garnish

Muddle the ginger, then add the basil and lightly muddle in. Add ice and the remaining ingredients except ginger beer. Strain over fresh ice into a collins glass. Top with ginger beer, stir briefly, and add the garnish.

gaz sez: Japanese whisky, as I learned during my fabulous trip to Tokyo and Kyoto last year, is all about balance and harmony, and Moses Laboy really nailed this cocktail on both those fronts, with the Peychaud’s handily adding a few dimensions of complexity to the drink. Nicely crafted, Moses.

This is one of 2012’s 101 Best New Cocktails.

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