Scotch and Aperol Moscow Mule

by James Stevenson

I am taking my summer faves Aperol and Mint and combining them with some Macallan Scotch Whisky for a little fall flavor. Obviously, I like drinking scotch year round but I love drinking it in the fall and find it adds the perfect amount of fall flavor to cocktails. Today I am sharing the Scotch and Aperol Moscow Mule which will hit the spot this week. A little bit of bitter with a little bit of smoky makes this Moscow Mule one of the best flavor combinations that I have tasted in a cocktail. Want to try a new twist on the Moscow Mule? Try this Scotch and Aperol version to make your week a little more fun!

1

Ingredients:

  • 1.5 ounces of Macallan Scotch Whisky
  • ½ ounces of Aperol
  • ½ ounce of mint simple syrup (*recipe below)
  • top off with ginger beer
  • ½  cup ice

Garnish: Mint leaves

Instructions:

  • In a mixing glass place Macallan scotch Whisky, Aperol, mint simple syrup, and ice
  • Stir mixture until it is chilled
  • Top off with ginger beer
  • Garnish with mint and serve

Recipe: Mint Syrup

Ingredients

  • ½ cup Turbinado sugar
  • ½ cup Boiling water
  • ¾ cup packed fresh mint leaves

Preparation:

  • Combine the sugar and mint in a bowl.
  • Add water and stir until sugar is dissolved.
  • Steep the mint leaves for 15 minutes.
  • Strain into a jar, cover and refrigerate up to two weeks.

You may also like

%d bloggers like this: