Get the recipe for the crowd-pleasing Pike Place Mule from Memphis Slim's House of Blues
It's a crowd-pleaser that often returns to the menu.
This drink is one of the Boothby Top 50 Drinks of the Year 2022 — you can see the full Top 50 here.
“Named after the Pike Place Markets in Seattle which is a Mecca for foodies and industry alike,” says the drink’s creator, Michael Keogh, who is also the guy running Adelaide good times joint Memphis Slim’s House of Blues. “We have strong ties to Americana and like to celebrate it as much as possible in Memphis Slim’s House of Blues.
“Originally put on the menu in our early months of service this drink has resurfaced a number of times over the years and is always well loved.”
Pike Place Mule
Ingredients
- 40ml burnt butter & sage-washed white rum
- 20ml ginger-infused Lillet Blanc
- 20ml plum and makrut lime syrup
- 20ml lime juice
Instructions
- Shake all ingredients and strain over pebble ice in a Highball glass. Garnish with a sage leaf.
Recipe by Michael Keogh, Memphis Slim's House of Blues, Adelaide.
