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Cubo-Amaro Mule

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Jason Westplate's 2013 mule from RPM Chicago is built on Cynar and Averna, lengthened with ginger beer and a few drops of Bittercube. Bittersweet and herbal, with a sharp ginger finish.

The Cubo-Amaro Mule, credited to Jason Westplate of RPM Chicago in 2013, is a variation on the Milano Mule served at RPM Chicago. The recipe was adjusted further to sharpen the drink's flavor profile.

Method
Stirred
Glass
highball
Difficulty
Medium
Flavor Profile
Bitter
Dry
Herbal
Sour
Spicy

Ingredients

Servings:
1
Your bar: 0/4
Bittercube
4 drops
Cynar
45 ml
Ginger Beer
150 ml
Averna
45 ml
🌱 Vegan🌾 Contains gluten

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Instructions

  1. Fill a tall glass with ice.
  2. Pour Cynar and Amaro into the glass.
  3. Top up with ginger beer, then stir lightly.
  4. Garnish with bitters.

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