Emily Rodia, manager at Philadelphia’s Art in the Age of Mechanical Reproduction, created this refreshing candied ginger-garnished recipe.
- 1 fresh mint sprig
- ½ oz. lime juice
- 2 oz. Kinsey rye whiskey (or other rye whiskey)
- Splash of ginger beer
- Candied ginger (get the recipe here) and lime wheel for garnish
- Dried lavender for garnish (optional)
Add mint, lime juice, and whiskey to a shaker with ice. Shake vigorously to combine, and strain into a Mule mug over fresh-crushed ice. Top with ginger beer and garnish with candied ginger and lime wheel. Sprinkle with dried lavender.