1/2 oz Becherovka Liqueur
1/2 oz Pineapple Syrup
1/2 oz Orgeat
1/2 oz Lime Juice
Shake with ice and fine strain into a rocks glass filled with crushed ice (I assume a copper mug would be preferably here if one were available). Top with 1+ oz housemade ginger beer, garnish with mint, and donate a straw.
Last week, on the way home from my DJ gig, Andrea and I caught a nightcap at Bergamot in Somerville. For a drink, bartender Paul Manzelli recommended the Maikai Mule that fellow bartender Kai Gagnon had created. The drink was a liberal play on the Mai Tai that had been crossed with a ginger beer-based Mule. The last Mule of this sort that I had was the Dead Man's Mule at Drink. These two Mules shared a similarity in their intense herbal liqueurs to match the biting ginger beer; while the Dead Man's Mule utilized absinthe and allspice dram, the Maikai Mule called forth clove and cinnamon notes from Becherovka.