It combines my favorite cocktails. It starts off as a mojito and then finishes like a dark and stormy. If you served it in a copper mug, it’d be similar to a Jamaican mule (rum instead of vodka), but with mint. The fresh ginger gives it an extra kick. And I use crushed ice like you find in a julep.

I’ve been on a ginger beer/”mule” kick since going to this bank-converted bar in Denver with my sister. It’s a cool place. The vault’s still there, but they lost power halfway into happy hour. I felt bad for the waitress, who had to calculate everyone’s bill by hand.

RECIPE
makes 2

20 mint leaves
2 tsp raw sugar (turbinado)
1 tsp fresh grated ginger
2 medium limes (1 for garnish)
4 oz dark rum
1 ginger beer

MIXING
1. Muddle the mint in a glass with the sugar until it smells very minty. You can use the back of a wooden spoon if you don’t have a muddler.
2. Fill the glass with ice, and then add the rum, grated ginger, and squeezed lime. Cover with another glass and shake it.
3. Strain into two glasses filled with crushed ice.
4. Top with ginger beer and garnish with a lime wedge.
5. Cheers!