Mother’s Mule*
INFUSION TIME: 3 days
ACTIVE TIME: 4 minutes
INGREDIENTS
MAKES 2
3 oz tequila-infused Camp Craft Cocktails x Kate Baer Mother’s Mule, strained
6 oz ginger beer
2 limes
2 copper cups or highball glasses, filled with crushed ice
PREPARATION
Step 1 Fill the Camp Craft Cocktails x Kate Baer Mother’s Mule with tequila, and cap tightly. Shake thoroughly. Leave in the refrigerator for 3 days.
Step 2 Cut 1 lime in half. Set aside. Cut 1 lime into wedges, and set aside for garnish.
Step 3 Fill 2 copper cups or highball glasses with crushed ice. To each glass, add 1.5 oz tequila-infused Mother’s Mule, strained, 3 oz ginger beer, and the juice of half a lime. Drop smashed lime half into glass. Stir gently to combine.
Step 4 To garnish, place a lime wedge on the edge of each cup.
Mother’s Hot Honey Teacup
INFUSION TIME: 3 days
ACTIVE TIME: 5 minutes
INGREDIENTS
MAKES 2
3 oz tequila-infused Camp Craft Cocktails x Kate Baer Mother’s Mule, strained
3 oz honey
8 oz hot apple cider
2 lime wedges
2 heat proof mugs
PREPARATION
Step 1 Fill the Camp Craft Cocktails x Kate Baer Mother’s Mule with tequila, and cap tightly. Shake thoroughly. Leave in the refrigerator for 3 days.
Step 2 Heat the apple cider. Cut a lime into wedges and set two aside.
Step 3 To each heat proof mug, add 1.5 oz tequila-infused Mother’s Mule, strained, 1.5 oz honey, and 4 oz hot apple cider. Stir gently to combine.
Step 4 Garnish each mug with a lime wedge.
Everyone Loves a Mule
INFUSION TIME: 1 hour
ACTIVE TIME: 4 minutes
INGREDIENTS
MAKES 2
3 oz hot water-infused Camp Craft Cocktails x Kate Baer Mother’s Mule, strained
6 oz ginger beer
2 limes
2 copper cups or highball glasses, filled with crushed ice
PREPARATION
Step 1 Fill the Camp Craft Cocktails x Kate Baer Mother’s Mule with hot water
and cap tightly. Shake thoroughly. Cool in the refrigerator for at least an hour.
Step 2 Cut 1 lime in half. Set aside. Cut 1 lime into wedges, and set aside for garnish.
Step 3 Fill 2 copper cups or highball glasses with crushed ice. To each glass, add 1.5 oz hot water-infused Mother’s Mule, strained, 3 oz ginger beer, and the juice of half a lime. Drop smashed lime into glass. Stir gently to combine.
Step 4 To garnish, place a lime wedge on the edge of each cup.
