Brodys Minted Mule

Brodys Minted Mule is a ready-to-drink take on the Moscow Mule with mint added. Drinks in this style are built on a vodka base, ginger beer and lime, so expect a sharp, peppery ginger bite, a citrus edge and a cool mint finish rather than a sweet, fruit-forward profile. The label doesn't give an ABV or a base spirit, so check the can or bottle for those. The mint is the main difference from a standard mule. It usually shows up as a fresh, slightly cooling lift on the finish that softens the heat of the ginger. Serve it very cold. Chill it in the fridge for several hours, or for about 30 minutes in an ice bucket, before opening. Pour it over plenty of fresh ice, because dilution from small or wet ice flattens the ginger and mint quickly. The traditional vessel is a copper mug, which holds the chill well and suits a drink like this. A highball or Collins glass works just as well, and a tall glass keeps the carbonation lively. Garnish with a lime wedge and a fresh mint sprig. Slap the mint lightly against your palm first so it releases its aroma. You can drink it as it comes, but it also takes small additions well. A squeeze of fresh lime brightens it if the mix reads soft. A few extra mint leaves, gently pressed in the glass, deepen the herbal note. A thin slice of cucumber suits the cooling character. If you want more bite, top it up with a splash of dry ginger beer. For food, the ginger and lime cut through rich or fried dishes. Try it with chicken wings, fish tacos, crispy calamari, spiced lamb skewers or banh mi. It also pairs well with salty snacks, such as roasted nuts, olives and a charcuterie board, where the mint resets the palate between bites.