Add together with 2 ice cubes and muddled candied ginger, shake well. Garnish with candied ginger.
Stir, strain, rocks, garnish.
Shake, strain, up.
A bit late for Day of the Dead, but here we are.
Shake, strain, Collins, top.
Made with The Famous Grouse Blended Scotch and Fever Tree Ginger Beer. Quite enjoyable, but I think it would be much better with a more savory and less acidic ginger beer like Bundaberg, which I utilize in similar cocktails. Also made a second time with 1/2 oz St. Elizabeth Allspice Dram and that was an improvement due to the extra sweetness balancing out the extra citric acid in the Fever Tree.
Shake, strain, Collins, top, garnish.
I made a Defeated Mule using Chateau du Breuil 12 and Schweppes Signature ginger beer.
Stir, strain, up, twist.
Shake, double strain, up.
The link is unclear about where this recipe originates and it does not appear to be listed on the online menus of any of the linked restaurants and bars.
Mix the lemon peel and sugar with a dash of seltzer in an old fashioned glass. Fill it with cracked ice, add the other ingredients, and stir until the glass is frosted. Garnish with a pinch of nutmeg.
Stir, strain, up.
William Schmidt's The Flowing Bowl, 1892; recipe and slightly updated ratios via David Wondrich's Imbibe.
Stir, strain into a Nick & Nora glass, garnish with a 'grapefruit smile'—a wide swath of grapefruit peel cut into a diamond shape with a slit cut through it to rest on the rim of the glass.