Asian Rum Moscow Mule

by James Stevenson

I have a love for everything spicy. From a young age I have been obsessed with hot sauce and spicy peppers. Even when picking a restaurant for dinner I crave anything and everything spicy. This spicy addiction has carried over to my cocktails and drinks. I am always looking for creative ways to use hot sauces, spicy oils, and peppers in my cocktails. They not only scream flavor but add a nice kick to any drink. I also find that the spicy flavor marries very well with most spirits.

, Asian Rum Moscow Mule

Recently, I took a spicy lemonade punch to a house party and it was a hit. I think that people including my friends enjoy a little spicy kick to there normal cocktail order. This brings me to today’s drink which is spiked with chili oil and basil. This cocktail reminds me of some kind of Asian dish maybe Thai or maybe Chinese. The basil, chili oil, and ginger beer take me to a far off place and offer exotic flavors. I love all kinds of Asian food and this drink adds the components of some of my favorite Asian dishes. The rum ignites a soulful flavor to the drink and does not disappoint with it’s Caribbean notes. Spark a spicy note in your week and try this Asian Rum Moscow Mule! Cheers!

, Asian Rum Moscow Mule


  • 2 ounces of rum (I used Brugal 1888)
  • ½ teaspoon of chili oil
  • ¼ ounce of basil simple syrup (*recipe below)
  • 1 cup ice
  • Top with ginger beer

Garnish: Basil leaves


  1. Place rum, chili oil, basil simple syrup and ice in a cocktail shaker
  2. Shake mixture until it is chilled
  3. Pour mixture into serving glass
  4. Garnish with basil leaves

Recipe: Basil Syrup


  • ½ cup Turbinado sugar
  • ½ cup Boiling water
  • ½ cup Packed fresh basil leaves


  1. Combine the sugar and boiling water.
  2. Stir until the sugar is dissolved.
  3. Add the basil leaves and steep in hot simple syrup for 15 minutes.
  4. Strain into a clean jar, cover and refrigerate for up to two weeks.

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