|2||fl oz||Four Roses Bourbon|
|½||fl oz||Ginger Syrup|
|¾||fl oz||Lime Juice|
Ginger Syrup recipe below, Ginger Beer can be used as a substitute.
Fill a cheater tin or Moscow Mule tin up to ¾ full with crushed ice. Shake ingredients in a shaker tin with 2 KD for 5 seconds and pour into mule tin cup. Top with more crushed ice into a small snow cone over the top of the cocktail.
Garnish with Lime or Rose Bud tea.
Peel ginger, and juice with an extracting juicer (Jack LaLanne is fine for smaller amounts and Champion is great for commercial use).
Allow juice to sit for at least an hour or two to allow the white starch to settle to the bottom and then strain the juice off of the top.
For an extremely spicy syrup, measure out your quantity of ginger juice and add an equal amount of white granulated sugar and mix with a hand blender until sugar has dissolved.
For a less spicy syrup, you can add 5 oz of ginger juice to 25 oz of simple syrup and mix thoroughly, and adjust lime juice in the recipe from there.