20 WAC Magazine | wac.net
taste cocktail corner
COCKTAIL CORNER
THE PACIFIC NORTHWEST MULE
RECIPE
• 1 can Q Mixers Ginger Beer
• 2 oz. Angel's Envy Rye
• ¾ oz. Nocino Walnut Liqueur
• ¼ oz. Frangelico
• Scrappy's Cardamom Bitters
• Dried apple slices
Fill a copper mule mug with ice and
ginger beer. Add the rye, Nocino, and
Frangelico. Stir with a bar spoon. Add a
dash of bitters and garnish with a dried
apple slice.
By Zoe Boblis
Prepare your palate for a sweet and spicy autumnal delight. This twist on a Mos-
cow Mule uses Q Mixers Ginger Beer for a rich effervescent base. Add Angel's
Envy Rye, which is aged in Caribbean rum casks, for sweet and spicy notes.
Nocino Walnut Liqueur and a hint of hazelnut from Frangelico impart a deep nutti-
ness and a slightly bitter scent that evokes fall harvests and cozy evenings spent
by the fire. Finally, cardamom bitters brings a fragrant spiciness that lingers with
floral delight until the last drop. If you're craving a quintessential fall libation that
tastes equally delicious at the bar or in your home, this is the drink for you.
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