The Tokyo Mule is a Japanese whisky take on the Moscow Mule. Whisky replaces vodka, while yuzu gives the drink a sharper, more aromatic citrus character.
Ginger beer brings the spice, but the whisky should still come through, so a lighter Japanese blend works better than something heavily peated or very rich.
How to make it
What you need
- 40 mlJapanese whiskyA light blended whisky works best. The alcohol estimate assumes whisky at 40% ABV.
- 15 mlyuzu juice, fresh or bottled
- 100 mlchilled ginger beer, non-alcoholic, dry and spicy
- to fillice
- 1yuzu peel or lime wedge per glass, to garnish
1.3 standard drinks in total, 1.3 per serve, based on the recipe's alcohol strengths. Australian guidelines: no more than 10 a week, 4 on any day.
Method
- 01Fill a tall glass or mule mug with ice.
- 02Add the Japanese whisky and yuzu juice.
- 03Top slowly with chilled ginger beer.
- 04Give it one gentle stir.
- 05Garnish with yuzu peel or a lime wedge.
What to make it with
Blended bottles in stock today, cheapest first. Prices are checked daily, so this is what the drink actually costs to build right now.
