The Moscow Mule, a classic, beloved bar favorite, is getting a tropical makeover. Enter: the Bangkok Mule. It is rich with coconut flavor from the sake, carries delicate notes of caramel and molasses from the rum, and delivers that familiar, spicy ginger kick we’ve come to expect from a copper mug cocktail.

Ingredients

2 oz Ty Ku Coconut Sake

1 oz Pyrat Rum XO Reserve

4 oz Fever-Tree Ginger Beer

Dried coconut for garnish

Candied ginger for garnish

Fresh mint for garnish

Method

Build the drink in a copper mug filled with ice. Garnish with dried coconut, candied ginger and fresh mint leaves.

°°°

Cocktail created by Francesco Lafranconi, Executive Director of Mixology and Spirits Education at Southern Wine and Spirits.