Montclair Mule Recipes

Steps:

• Put the Fall-Infused Rye Whiskey, sherry, orange liqueur and hazelnut liqueur into a mixing glass, add large ice and stir thoroughly. Strain into a glass, garnish with an orange peel and serve.
• Stud the orange with the cloves in a decorative pattern. Put the clove-studded orange, cinnamon and whiskey in a deep container so the whiskey fully covers the orange and cinnamon. Infuse at room temperature, covered, for 12 to 24 hours. Strain before using.

Steps:

• Combine the watermelon juice, ginger beer, vodka and lime juice in a large glass measuring cup or bowl. Pour over the ice, garnish with a sprig of mint and lime wedge and serve immediately.

Steps:

• In a cocktail shaker or jar, combine 3 ounces bourbon and 2 teaspoons each lime juice and ginger syrup or simple syrup (store-bought or see recipe, below). Shake and pour into 2 mule or julep cups filled with crushed ice; top with ginger beer. Garnish with lime.

Steps:

• Fill a Collins glass or Moscow mule mug with ice and add the lime juice. Pour in the bourbon and fill with cold ginger beer. Stir and serve.