NØLO Recipe: Fernot Mule

The Fernot Mule is bitter, botanical, gingery, and wildly refreshing. It combines our friends at Saint Heck’s Fernot with spicy Devil’s Foot Ginger Beer, a bright squeeze of lime, and an absolutely unreasonable amount of fresh mint. 

And yes, the mint matters.

The Story

Saint Heck Fernot brings the complex, herbaceous backbone to this ridiculously easy mule. Asheville-made Devil’s Foot Ginger Beer adds a fiery ginger kick, while fresh lime keeps the whole thing bright and crisp.

Then there’s the mint.

Around here, mint grows like a voracious weed. It takes over garden beds, sneaks into the lawn, and generally refuses to respect boundaries. So we do not delicately garnish this drink with one sad little sprig. We grab a fistful, wake it up with a good clap between our hands, and pile it on.

Translation: this drink is how we turn an invasive garden situation into an excellent cocktail.

Ingredients

• 2 oz Saint Heck Fernot
• 6–8 oz Devil’s Foot Ginger Beer
• 1 generous squeeze of fresh lime
• A big handful of fresh mint
• Lime wedge, for garnish
• Ice

Method

Fill a copper mug or tall glass generously with ice.

Add the Saint Heck Fernot and top with Devil’s Foot Ginger Beer. Squeeze a lime wedge over the drink and give everything a gentle stir.

Clap a large handful of mint between your palms to release its majik, then tuck it generously into the glass. Garnish with an additional lime wedge.

Lazy barkeep tip: don't hold back on the mint. You know there's plenty more where that came from, and you're basically doing yardwork by making this drink. It's a win-win situation. 

Many thanks to our friends at Saint Heck for the recipe inspiration.