Recipe: The Perfect Spicy Whiskey Mule

The Kentucky Mule is probably my favorite summertime drink here in Austin, Texas. It’s a great mix of competing flavors: cool ice versus warm bourbon, sweet ginger beer versus tangy lime juice, it’s got a lot of things going on. But for those who want to throw in just a little more complexity and maybe a little bit of fire thankfully Still Austin Whiskey Co’s Mother Pepper Whiskey offers the perfect solution.


As I discussed in my review of the Still Austin Whiskey Co. Mother Pepper Whiskey the spirit is a white (un-aged) whiskey that is infused with some spicy peppers to give it a delicious level of heat. When you replace a normal bourbon with this spirit in the Kentucky Mule recipe it provides a whole new level of flavor that I find to be absolutely perfect and irresistible.

So, here’s how to make it.

  1. Fill a rocks glass with ice.
  2. Add 2 ounces of Mother Pepper Whiskey.
  3. Add approximately one tablespoon of lime juice to the glass.
  4. Top with ginger beer. Stir gently, garnish with a mint sprig (optional).

In my opinion this should result in the most delicious mixed drink you could ever possibly imagine. Then again, my wife complains that it is the drink of the devil and unfit for human consumption. She’s also the same person who complains that HEB guacamole is too spicy. So your mileage may vary.


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