It is unclear exactly when the Kentucky Mule was created (or by whom) but it is a natural extension of the 1941 Moscow mule. The recipe provided here is the most common one today, which combines the mint sprig element from a julep.

Reworking of a drink I made long ago.

From Pacific Standard, Portland Oregon

The inspiration for this cocktail: Saint Agur, a spectacular Double Cream Blue Cheese from France. Lots of "spicy."
https://cheeseorigin.com/saint-agur-blue/

Bee's Knees riff.

This is a bit of a play on an improved whiskey cocktail, with a little extra jazz.

“The potion is a rich honey color and swirls lazily around, regardless of how it's handled. It can be found in any sort of vessel, though it is usually found in glass jars. The eye of a shapeshifter drifts along the potion's bottom, making it a daunting beverage for the average taverngoer to order. It has an extremely strong alcoholic taste with a hint of caramel. Due to its magical nature, the alcohol within this potion affects a creature twice as much as the alcohol within a nonmagical beverage.” -The Griffons Saddlebag

I recently attended a Calvados event at Equal Measure here in Boston. Before the event began, beverage director Jackson Cannon came over and mentioned that last night at Eastern Standard next door, there was a request for the Espionage that was created there in 2012. When the staff was unsure of the recipe, they found it here on this blog and were able to fulfill the request. Later that night, I decided to riff on the Espionage which had a quinoa vodka base to create the Sabotage with the mezcal-rhum agricole combination that worked well for me in other drinks.

Created with influence from the "Boston Bog" and various mule cocktails to incorporate the cranberry liqueur. The vanilla note in the Żubrówka takes some of the edge off, while the Boston Bittahs rounds out the palate. The name was partly inspired by the "Hoarse and Boggy."