- Cocktails and Spirits
February 5, 2015
Calories Per Serving
- 1¾ Ounce American Born Moonshine Original
- ½ Ounce lime juice
- ½ Ounce simple syrup
- 5 Ounces ginger beer
Build ingredients over ice, stir, and enjoy.
Calories Per Serving65
Folate equivalent (total)34µg8%
Have a question about the nutrition data? Let us know.
Kentucky Mule Recipe
Moscow Mule with a twist: Kentucky Mule Recipe – Made with Kentucky bourbon, ginger beer, and fresh-squeezed lime juice, this easy to make 3-ingredient cocktail recipe is perfect for any party and any season.
This post has been sponsored by Powell & Mahoney, but all opinions are my own.
We spent last weekend in Louisville, Kentucky for one of my best friend’s wedding. Both my husband and I were a part of the wedding party and we had the best time we’ve had for a long time. Needless to say, we have done a lot of (much needed) dancing and drinking.
Speaking of drinking, since this was our first time in Kentucky we decided to stay an extra day to do some touristy things like Bourbon tasting. I don’t know about you, but when I hear the word “Kentucky”, one of the first things that come to my mind is Kentucky bourbon. Having been a lover of whiskey, bourbon, and various cocktails made with them, I was excited to learn more about how it is produced, ways to enjoy bourbon and do some tasting.
In addition to visiting a few distilleries, we made it a point to order bourbon-based drinks in every restaurant we ate. My favorite of them all was Kentucky Mule. Made with mixing bourbon with ginger beer and a squeeze of freshly squeezed lime juice, it was incredibly flavorful and refreshing.
So when my friends at Powell & Mahoney reached out and asked if I could share a recipe for the launch of their ginger beers on Amazon Prime, I knew exactly what recipe I wanted to share.
This is not my first time featuring Powell & Mahoney on Foolproof Living. You might remember them from this Spicy Jalapeno Margaritas and Lime Drop Martini recipes that I shared in the past.
I am a big fan of their ginger beer and cocktail mixers not only because they are a New England-based company, but also because their products (including ginger beer) is made with natural and unrefined sugars.
Bootleggers Mule - Recipes
With Halloween right around the corner, the New Orleans Mule is the perfect mule cocktail for any spooky gathering. A delicious blend of Absinthe, Gin, and alcoholic ginger beer the New Orleans Mule celebrates the many spirits of NOLA.
- 1/2 a freshly squeezed lime
- 2 TSP sugar
- 1/2 of Bootleg Botanicals Absinthe infusion
- A jigger of Bathtub Gin No.6
- 4 oz of Bootleg Botanicals™ Ginger Beer
Step by Step method
The juice of 1/2 of a Lime into a copper mule mug.
Sugar, Absinthe and Gin to the lime juice and let the mixture chill in the refrigerator or freezer for about 15 minutes.
Gently stir-in your ginger beer so as not to disturb the carbonation but to thoroughly mix all the ingredients together. Top your mule mug off with ice and enjoy!
Tips & variations
This recipe calls for homemade Absinthe and Gin. Infuse your Absinthe and Gin to your liking and prepare this cocktail as you would any other cocktail recipe.
The Moscow Mule is one of the most popular cocktails in the United States. The refreshing, effervescent combination of vodka, lime and ginger beer can quench even the biggest thirsts. The Moscow Mule is certainly the best known cocktail of its kind, but the mule itself is actually a drink category characterized by its use of ginger beer. So, there’s more than one way to mule.
The Kentucky Mule proves that. It simply subs bourbon for vodka, hence the “Kentucky” moniker. The bourbon cuts through the ginger more aggressively than vodka, resulting in a more flavorful drink than the original. For the best results, try using a high-quality, spicy ginger beer that will stand up to the whiskey. Or, if you’d like to experiment, you can try your hand at making your own ginger syrup. In that case, use club soda as your bubbly topper.
The Kentucky Mule is exceedingly easy to make. Simply combine your ingredients with plenty of ice in a copper mug, if you have one. Otherwise, a highball glass will do. Garnish with mint, and you have an American twist on the classic that you’ll want to drink all year long.
Searching for the White Mule
South Dakota jumped the gun on prohibition, passing a &ldquodry&rdquo law more than two years before the 18th Amendment bottled up the nation&rsquos booze business in 1920. What followed the 1917 South Dakota law and the later federal mandate uncorked a lengthy cat and mouse game. Moonshiners (the manufacturers) and bootleggers (retailers in Model As) became skilled at hiding stills and stashes from state and federal agents and the local law who worked night and day sniffing out the illegal white mule, as many called the homemade brew.
Nearly every South Dakota county and community had its covert booze operations, and most citizens with an occasional or unremitting itch for John Barleycorn knew where to find it. When the South Dakota constitution was drafted in Sioux Falls for a citizen vote in 1889, some wanted prohibition included. Fearful the emotional issue would influence the constitution vote, delegates wrote a prohibition amendment as a stand-alone ballot question.
Both the constitution and prohibition passed, and the 1890 South Dakota legislature framed a law making manufacture, transportation and sale of alcohol illegal.
Five years later, citizens had a change of heart and voted prohibition out. Swinging doors were oiled, shot glasses washed, brass rails polished and the state&rsquos often vilified saloons were back in business.
But by 1916, better-organized dry factions - the Anti-Saloon League, churches and the Women&rsquos Christian Temperance League headed for decades by Flora Mitchell of Brookings - succeeded in getting another vote that hoisted South Dakotans back up on the prohibition wagon. After considering a state-run liquor business in which state liquor agents would keep names and amounts purchased, legislative reason prevailed. Liquids sold as beverages could have zero percent alcohol. The edict was christened the &ldquobone-dry&rdquo law.
|In 1917, Gov. Peter Norbeck signed a law creating the office of State Sheriff to more vigorously enforce federal prohibition laws. Lawmakers appropriated $3,000 to fund the effort.|
To enforce the law, the legislature created the Office of State Sheriff. Later, the 18th Amendment was passed and federal agents were assigned to the state. Even with these units, law enforcement could hardly keep up with the growing number of stills whose operators were merrily churning out and hiding liquor of varying quantity and quality.
Stills steamed away in caves, isolated shacks, cornfields, timber stands, sandy river islands and on isolated farms. Stashes of booze were found in post holes, automobile spare tires, souped-up cars, straw stacks, potato piles, seeder boxes, and even hollow cemetery grave markers.
Hiding the bottled booze was a challenge. Interestingly, post hole digging tools made cool, camouflaged repositories slightly larger than the round alcohol bottles, and post holes could be sunk in the least likely of places, like chicken houses. Weedy road culverts were handy. The augers of idle threshing machines made passable liquor cabinets.
Another clever hiding place was discovered in Brookings County. The county road grader operator discovered more than a dozen one gallon jugs of booze buried up to their corked necks among roadside weeds near Bruce. Opposite each buried bottle, a piece of white cloth was tied to the fence as a subtle marker.
Newspapers were splashed with stories of still or stash discoveries. In 1923, Meade County Deputy Sheriff Fred Westgate said illegal stills were so prevalent in West River country &ldquoone can hardly put his foot down without stepping on one.&rdquo
A Sisseton farmer sold his powerful homemade &ldquomedication&rdquo at a rheumatism clinic he founded. A remarkable number of Roberts County men were soon afflicted and sought treatment until the law intervened.
By the 1930s Hank Kempel of Sioux Falls had brought together a group of young toughs to distribute illegal booze trucked in from Al Capone&rsquos Chicago monopoly, and local police were soon dealing with what they called &ldquothe Kempel Gang.&rdquo
|Verne Miller was a Beadle County sheriff who turned to bootlegging and organized crime.|
Dempster Mayor John DeWall cracked a wry smile in 1931 and appointed a committee to review applications from the five different bootleggers active in Hamlin County for a local distribution franchise. Committee members played along, but wanted samples.
The annual reports of the state sheriff show the extent of the problem. The 1923-24 report cites the arrest of 178 still operators. Concurrently, federal agents, county sheriffs and U.S. marshals were also barging in and breaking up bubbling sites.
After state deputy sheriffs raided the Schwenk farm in Yankton County on Dec. 7, 1921, two trucks hauled away a plethora of beer making gear, including &ldquothree testers, 800 quart cans of canned malt, 100 gallons of malt in barrels, twelve quarts Primo, nine cases hops, two bales of hops, three dozen packages of hops, twenty-one capping machines, one can sealer, one box hose holders, two gross cans, seven dozen packages gelatin, 800 pounds of bottle caps, fifteen packages of labels, 78 packages of rubber stoppers, two boxes of siphon hose and 100 pounds of shot.&rdquo The pellets were used to help clean particularly dirty beer bottles for reuse.
Later that year at a farm in Hutchinson County, officers arrested L. T. Kleinsasser, W. T. Warne and Peter Hofer, and seized one stove and feed cooker, two sacks of bottles, 300 gallons of mash, one sack of rye, one cooler coil, six barrels, one milk can, one bushel basket and more. Firearms, knives and brass knuckles were often found among the moonshiners&rsquo assets. In a 1923 raid near Sisseton, the outraged moonshiner hurled a barbed fish spear at an officer, but missed.
As agents became more proficient at finding stills, moonshiners became more adroit at hiding them. Near Elk Point in late 1924, agents found a 10-by-40-foot cave in a cornfield covered with boards and dirt. The dugout held a 100-gallon capacity still to process 40 awaiting barrels of fermenting mash. Agents also found a six-burner kerosene stove, supplies of sugar, rye and yeast, and an impressive inside water well.
To enter a suspected moonshine cave near the town appropriately named Rumford in Fall River County in 1931, agents climbed down a ladder inside a well and squeezed through a wall opening where they found a 100-gallon still.
|Law officers often posed for news photographers with firearms and liquor confiscated in raids. This 1918 photo was taken in Brookings.|
More squalid still locations were hidden under hog houses, barn stalls and manure piles. At the Hamandberg farm north of Harrisburg agents found a trap door under a resting cow in a barn stall leading to an underground still. Caves under hog pens were particularly filthy. The dripping effluent percolating from above mixed with the mash, but these &ldquomixed drinks,&rdquo did not deter sales. Another common secret ingredient was poison caused by lead from corrosive evaporation coils.
Agents often found mash with drowned mice, bugs and birds floating on top. And in some cases officers had to shoo chickens off mash barrel roosts, but most moonshiners didn&rsquot operate this way. They considered their product among the finest available, such as the alcohol made the old-world way by Adolph Schelske of Parkston. His daughter Leona Pietz describes her father&rsquos still in a book, Memories of a Bootlegger&rsquos Daughter. Leona&rsquos daily chore was to carefully stir the fermenting, bubbling mash.
The used mash from Schelske&rsquos barrels was discarded through a pipe draining to a nearby stream where, Pietz wrote, the mash attracted and nourished happy fish that were later caught and eaten.
Moonshiner Bert Miller of Hill City was described as a &ldquomaster distiller&rdquo by Carl West, the Minneapolis Prohibition Enforcement Department&rsquos chief chemist in 1924. Moonshiners Miller and Schelske were just two of many South Dakotans who sought to perfect their brew.
As prohibition nationally and eventually in South Dakota was ending, federal and state agents raided two &ldquosuper stills,&rdquo one in northern Clay County and another west of Sioux Falls. Both expertly engineered, leading officials to suspect Al Capone&rsquos operation in Chicago may have provided financing.
The coming of the automobile was a bootlegger&rsquos dream, expanding his territory and his carrying capacity. The largest auto liquor cargo ever found in South Dakota was on July 11, 1932, west of Huron. Officers counted 228 one-gallon tins of booze in Bernard &ldquoBud&rdquo Bruns&rsquo re-vamped 1932 Buick five-passenger coupe. They also confiscated his .45 caliber pistol and two glass jars filled with roofing nails to throw out and disable police cars during a chase.
Violence was a by-product of the business. Flandreau bootlegger Ira Dawson shot it out with two deputies in White, a small Brookings County town, in May of 1928. Dawson died en route to the Brookings Hospital. At the Chrisman farm near Redfield, bootlegger Chrisman ambushed and killed two agents.
Most state and federal agents were straight arrows, but bad apples did succumb to the lure of payoff money. Verne Miller, a personable, handsome World War I hero from White Lake, became Beadle County Sheriff in 1920, but soon turned south and became a hired killer for eastern mobsters. His killings put him on the FBI&rsquos most wanted list, but his underworld enemies found him first.
|Edward Senn was a newspaperman and a crusader for prohibition in South Dakota.|
The superstar of dry agents in South Dakota was Edward L. Senn, the crusading Deadwood Daily Telegram newspaper editor-publisher who became federal prohibition administrator in 1925 and served until national prohibition ended in 1933. He was tireless and often led raids by agents the press called &ldquoSenn&rsquos Raiders.&rdquo
Senn&rsquos heart must have been broken when national prohibition ended in 1933. South Dakota and its bone-dry law continued for nearly two more years, much to the chagrin of wets.
The state became an island in a sea of sloshing liquor in surrounding states. Calling a special legislative session to end the bone dry law was made more complicated because Governor Tom Berry feared a just-passed gross income tax vote might crop up in a special session along with the prohibition question.
The wets finally won out in April of 1935, and the state&rsquos journey astride the white mule was over.
Bootleggers Mule - Recipes
Barreled Gin Martini
Fill a martini glass with ice and water to chill.
In a shaker filled with ice add:
3oz 10,000 Drops Barrel Aged Navy Gin, and 1/2oz olive brine or juice.
Swirl shaker for 5 seconds
Dump ice-water out of martini glass and use a strainer to pour from shaker into the glass.
Garnish with a bunch of your favorite olives!
***Our very popular hot cocktail!
**Can be made with 10,000 Drops Spiced Rum or Naked Whiskey!
Heat up your favorite local apple cider.
In a mug add 1.5oz of Spiced Rum or Naked Whiskey
Add one dash each of Bittercube Orange and Cherry Bark Vanilla bitters.
Sprinkle Cinnamon on top and add a cinnamon stick.
Rum Forrest, Rum
In a shaker filled with ice, add:
1oz 10,000 Drops Silver Rum and 1oz 10,000 Drops Spiced Rum
2oz Orange Juice, 1.5oz Pineapple Juice, .5oz Pineapple Coconut Nectar (Jumex), .5oz grenadine, 1oz ginger ale, Splash of Key Lime Juice.
Bootleggers Mule - Recipes
Used like Vodka, Whiskey, or Tequila, you can’t go wrong!
2 oz Moonshine
Cock ‘n Bull Ginger Beer Fresh Lime Juice
Pour all ingredients into an ice- filled copper mug. Squeeze in a fresh lime wedge and enjoy!
Download Our Favorite Moonshine Cocktails below!
Favorite Montana Moonshine Cocktails
Montana Honey Moonshine
Three Montana Grains, Fresh Molasses, light aging in oak, and a kiss of Local Honey Make this the most sought after spirit in Montana!
1 1⁄2 oz Honey Moonshine
1 tsp cherry juice
Orange Slice & Splash of Soda Fill your favorite glass rocks glass with ice, add Honey Moonshine and Cherry Juice. Splash in a bit of Soda and squeeze in orange slice.
Sip and Enjoy!
Download Our Favorite Honey Moonshine Cocktails below!
Favorite Honey Moonshine recipes
Snowcrest Vodka pays tribute to a wild and remote mountain range in Southwest Montana. Home to wolverines, grizzlies, lynx, wolves and perhaps a yeti. This smooth and subtle vodka made with pure Montana water is the perfect mixing spirit.
2 oz Snowcrest Vodka
1 oz coca cola
2 oz Willie’s Coffee Cream Liqueur Serve over ice
Download Our Favorite Snowcrest Vodka Cocktails below!
Favorite Snowcrest Vodka Cocktails
Bighorn Bourbon is a superior Blend of varying ages of fine Bourbon. Named for the Majestic Rocky Mountain Bighorn Ram, This smooth Spirit is perfect sipped on the rocks or mixed in a favorite cocktail.
Bighorn Bourbon Ginger
2 oz Bighorn Bourbon
Cock ‘n Bull Ginger Beer Over Ice, combine the Bighorn Bourbon and Ginger Beer.
Spicy and delicious!
Favorite Bighorn Bourbon Recipes
The popularity of Canadian Whisky goes back to prohibition bootleggers. We are proud to offer this famous spirit, with roots from the Chicago speakeasy to high mountain cowboy camps. Generations have enjoyed it, and with our pristine mountain water we bring you the best.
1.5 oz Willie’s Genuine Canadian Whisky
5.5 oz ginger beer
1 oz orange juice
squeeze of lime
Mix over ice, garnish with a sage leaf or orange wedge.
Download Our Favorite Canadian Whisky Cocktails below!
Favorite Canadian Whisky Cocktails
Huckleberry Sweet Cream Liqueur
Whether you’re sipping it on the rocks, mixing it in a warm beverage, or layering it in a drink, you will thoroughly enjoy the fruits of our labor. This delicious liqueur is guaranteed to please.
**Always add the cream liqueur last**
1 Oz. Honey Moonshine Club Soda
1 Oz. Huckleberry liqueur Serve over ice
Download Our Favorite Huckleberry Cocktails below!
Huckleberry Sweet Cream
Coffee Cream Liqueur
There’s a place in these parts high up in the mountains called Cowboy Heaven, which is known for clean air, beautiful sunrises and amazing coffee made over the campfire. Our Coffee Cream Liqueur brings forth the full flavor of Cowboy coffee in this honored tradition.
**Always add the cream liqueur last**
2 oz Willie’s Coffee Cream Liqueur
1 cup premium coffee
Download Our Favorite Coffee Cream Liqueur Cocktails below!
Favorite Coffee Cream Liqueur Cocktails
Native Montana Chokecherries Picked by
our Friends and Neighbors transformed into a sweet liqueur perfect for mixing or drinking alone.
Sphinx Mountain Sunrise
2 oz chokecherry Liqueur top with Orange Juice.
Add all over ice and enjoy!
Download Our Favorite Chokecherry Cocktails below!
Favorite Wild Chokecherry Liqueur Cocktails
Bootleggers Mule - Recipes
Judge Jr.'s Here's How [Judge Publishing:New York 1927] is the quintessential catalog of prohibition-era mixology. Beverages are presented with playful headnotes and closing toasts. "Gordon Water" is a primary ingredient. This was gin. Whether "bathtub" or brand name, the author does not elucidate. "McCarty" is defined thusly: "An amber-colored liquid that comes from Havana, usually in pockets." If you know what this is can you please share?. The author omits mixing instructions, garnishes and glassware. Indeed, this trim book (3" X 5", 63 pages) packs a punch. Additional information on speakeasy dining & prohibition parties.
"This little drink is christened thrusly because it contains everything but the kitchen stove!
"This drink is really what won the War for the Allies:
"This recipe has had several names but this one seems to be the most popular.
Like Alexander, this little drink will give your the ambition to conquer more worlds.
"Contributed by 'Billy' from Wheeler field, Hawaii. This is the aviator's favorite--let's go!
"Which, after two or three, brings a royal flush!
"Invented by the two proprietors of a very, very well-known Speakeasy in New York City.
Mule's Hind Leg
"This title is not an exaggeration--we know--we tried it!
This recipe is printed in response to the 9,865 people who asked how to make it:
"This is really very mid-Victorian, but it ought to be included:
"This drink proves conclusively that the South isn't so solid!
"Invented by one James Norton of Princeton and guaranteed to go down with the ease of an elevator:
For the benefit of our young readers who never drank before Prohibition we will give a list of the cocktails of the good old days:
"Hark, ye lads! Here's the very latest drink! Three of these will knock you for a row of aspirins:
"I don't like to talk about myself, but this is good and I don't mean pre-war!
"Little, of Cornell, claims that this beverage is as smooth as the hair on a silkworm:
"This is a very cold drink but is printed especially for the younger generation.
"Invented by Yours truly after a polo match--in the living room!
Jack Rose Cocktail
"This is another old tiemr which has stood up under the years.
"This drink I discovered later, was invented by someone else, but it's go just the same!
Compare with popular cocktails Burke's Complete Cocktail & Drinking Recipes (1936) and those served at New York's exclusive The Stork Club & Trader Vic's (1946).
FoodTimeline library owns 2300+ books, hundreds of 20th century USA food company brochures, & dozens of vintage magazines (Good Housekeeping, American Cookery, Ladies Home Journal &c.) We also have ready access to historic magazine, newspaper & academic databases. Service is free and welcomes everyone. Have questions? Ask!
An Unofficial List of Every State’s Signature Cocktail
By adding your email you agree to get updates about Spoon University Healthier
I’m unsure if there is anyone out there who doesn’t love alcohol, even if it’s the occasional beer or nightly glass of wine. So, in celebration of this country’s patriotism (toward alcohol), we have rounded up the signature cocktails for every state… including Washington DC.
We based this list on popularity, relevance and origin of each cocktail. Grab a drink – preferably one with high alcohol content – and see which cocktail best represents your home state. And once you try every cocktail, be sure to visit the most unique bars in every major city. Cheers!
A photo posted by josiemoser (@josiemoser) on Sep 20, 2014 at 12:27pm PDT
The Tuscaloosa bar, Gallette’s, sells 4,000-5,000 Yellowhammers at every University of Alabama home game… That’s when you know it’s good. The Yellowhammer is Gallette’s trademark beverage. Essentially, if you live in Alabama, you’ve been to a University of Alabama game and have indulged in the beloved (and strong) Yellowhammer.
Alaska: Duck Fart
Photo courtesy of wikipedia.com
Serious question: Does this shot taste better than it sounds? I sure as hell hope so, ’cause Alaskans go crazy for this layered shot of Kahlua, Bailey’s Irish Cream and Crown Royal whiskey. They claim that the “flavors mesh so well together.” I’ll just take their word for it.
Arizona: Tequila Sunrise
Photo courtesy of callmefudge.com
The OG tequila sunrise originated in Arizona in the 1930’s as a mix of tequila, crème de cassis, lime juice and soda water. The modern (and more deadly) version of tequila, orange juice and grenadine came later from young bartenders in California. So, like, that’s irrelevant and Arizona drinks more tequila sunrises anyways.
For all those kids out there that go to NAU, I’m jealous of Tequila Sunrise. If you don’t know, downtown Flagstaff’s bars kick off the university’s homecoming festivities with a (read: many) glasses of this classic Arizona drink. Now ya know.
Arkansas: Arkansas Razorback
Photo courtesy of cocktailcoop.com
Woo Pig Sooie! This cocktail consists of fresh raspberries, fruit punch and turbinado sugar, and is the perfect way to celebrate the Razorbacks. If you drink enough of them, they will keep you warm during those chilly winter tailgates.
California: Napa Valley Wine
Saturday vibes at @signorelloestate! #VisitNapaValley
A photo posted by Napa Valley (@visitnapavalley) on Jul 25, 2015 at 12:54pm PDT
All trendy drinks aside, it can’t be denied that California will forever be known for their wineries up north. These grapes create some of the best wine in the world, and you are insane if you are from California and have never been to Napa.
Californian’s do what they can for a bottle of wine from Napa, even if it’s 15 dollars and sold at Costco. End of story.
Colorado: Colorado Bulldog
A #coloradobulldog to honor our last day in #denver #girlsvacay
A photo posted by Jenny Canzoneri (@jennsmooter) on Aug 6, 2015 at 1:57pm PDT
The difference between a Colorado Bulldog and a White Russian, you ask? The Bulldog is bubbly… Just like the peeps from Colorado.
It is claimed that the name of this beloved drink was derived from Peanuts, an English bulldog and the original Colorado State University mascot. This was before they became the Aggie Rams. We owe you one, CSU.
Connecticut: Dark ’N Stormy
Photo courtesy of movitabeaucoup.com
You know people are serious about a drink when they claim that “a Dark ‘n Stormy is only a Dark ‘n Stormy when served with Gosling’s 80 proof black seal Bermuda rum.”
Every bartender in the Connecticut area has perfected a Dark ‘n Stormy recipe because someone is bound to order one. Whether it’s to take a cool break from the hot summer weather or to prepare for the impending rain and snow storms.
Delaware: Dogfish Head Ale
Since opening in 1995 in Milton, Delaware, Dogfish Head Alehouse essentially began the craft beer craze that’s goin’ on today. The people of Delaware even changed their laws to open the brewery because they love these “off-centered ales for off-centered people” so much.
Florida: Rum Runner
Rumor has it, the Rum Runner cocktail was invented at the Holiday Isle Tiki Bar in Islamorada, Florida. When the head bartender was forced to get rid of old alcohol, he came up with the Rum Runner – a mix of pineapple juice, orange juice, blackberry liqueur, banana liqueur, light rum, dark rum and grenadine. Oh, don’t forget the shot of Bacardi 151 that sits on top.
Since then, Floridians have made it their mission to perfect the rum runner recipe. No doubt that it’s a perfect cocktail to sip while getting your tan on.
Georgia: Scarlet O’Hara
Photo courtesy of emmamartiny.dk
In celebration of the southern belle in Gone With The Wind and the gem of the south that is Southern Comfort, the Scarlet O’Hara has been given the title of Georgia’s signature cocktail.
It may not be the most ordered or most popular cocktail in the state, and frankly, my dear, I don’t give a damn. However, it definitely represents its southern roots.
Hawaii: Mai Tai
Photo courtesy of hawaii-aloha.com
Yeah, yeah, I know. The Mai Tai was created in California, but the Mai Tai is way more popular in Hawaii. There isn’t a bar in the state that doesn’t claim that the Mai Tai is their most ordered cocktail.
Mai Tai + Hawaiian beaches = heaven. Obvi.
Idaho: Evan Williams Bourbon
Photo courtesy of dailyfinance.com
It’s no doubt that America loves whiskey more than any other alcohol, but when Idahoans head to the liquor store, they know the right brand to buy. Thank you, Kentucky, for creating Evan Williams. It is such a beautiful masterpiece. Idaho appreciates it.
Photo courtesy of thewanderlush.com
Between the Illinois Irish, the Notre Dame Irish and turning the Chicago River green on St. Patty’s Day, it’s no surprise that Illinois is in love with all things Irish. Why should their signature cocktail be any different? Jameson Irish Whiskey couldn’t represent this state better.
The Jameson Ginger and Lime is the most refreshing mix of a trendy cool beer (cause we all know that Chi Town is the trendiest) and the state’s most consumed alcohol.
Photo courtesy of mankind.co.uk
Jägermeister is one of the most purchased alcohols in Indiana, so you can’t go wrong with a Jägerbomb. These shots are fun to take, but don’t drink too many of them. Take it from the Hoosiers (and not just IU students) who have mastered the art of jägerbombs.
Iowa: Templeton Rye
Templeton Rye, better known as “The Good Stuff,” is one of Iowa’s finest productions. Based on a prohibition era recipe, every bottle of Templeton Rye is smooth as smooth can be. It’s so good that it’s typically consumed on the rocks. If that doesn’t tickle your fancy, use it to create the smoothest old fashioned or manhattan that you’ve ever tried.
The Horsefeather first appeared in Lawrence, Kansas in the 1990’s and has since flourished throughout the state. If you’ve never been to Kansas before, you’ve probably have never heard of this spicy cocktail. Think Moscow Mule, but whiskey instead of vodka. Oh, hell ya. This is something you should be proud of, KS.
Kentucky: Mint Julep
Photo courtesy of kentuckyderby.com
Okay, this one is a no brainer. Who doesn’t know that the Mint Julep is THE drink in Kentucky. Just to prove it to you, each year almost 120,000 Mint Juleps are served over the two-day period of Kentucky Derby weekend at Churchill Downs Racetrack.
The sazerac came about in a New Orleans apothecary way way back in 1838 as the world’s first cocktail ever. So, clearly it deserves its place as Louisiana’s signature cocktail.
Maine: Allen’s Coffee Brandy and Milk
Photo courtesy of punchdrink.com
This drink, also known as the sombrero, is a crucial staple in the diet of anyone who lives in Maine. You can’t find a bartender who DOESN’T know what an Allen’s and Milk is.
Maryland: Black Eyed Susan
Photo courtesy of baltimoresun.com
The Black Eyed Susan is the official drink of the Preakness, an American horse race held each year in Baltimore, Maryland. This beautiful mix of vodka, St. Germain, pineapple juice, lime juice and orange juice is the perfect representation of this small state, as well as the most refreshing way to celebrate the winning horse.
Massachusetts: Cape Codder
Photo courtesy of uk.thebar.com
With Ocean Spray cranberry juice headquartered in Massachusetts, their signature cocktail MUST feature this yummy drink. What’s better than a basic as f*ck vodka cranberry? Add a lime and call it a Cape Codder.
Michigan: The Hummer
Photo courtesy of theviewfromgreatisland.com
Born in Detroit at the Bayview Yacht Club, The Hummer cocktail became nationally famous thanks to Jerome Adams. Bars throughout the state (and even from other states) began begging for the recipe because club members would enter other bars asking for a Hummer.
Though every bar has their own modifications on the recipe now, they are all delicious and representative of Michigan’s love for alcohol.
Minnesota: The Bootleg
Photo courtesy of mygourmetconnection.com
The Bootleg is the official drink of Minnesota and the happiest medium of a gin and tonic and a mojito. The only thing is, you’ve gotta be bougie and have access to a country club in Minnesota to actually purchase the mix. OR you could just be janky and make them at home.
Mississippi: Mississippi Punch
Photo courtesy of mincocktail.blogspot.com
You would think that this mix of three alcohols would have originated on Ole Miss’ frat row in attempts to get college kids druuuunk. However, it has actually been around since the 1860’s and it surprisingly doesn’t taste like gasoline.
Between the French cognac, American bourbon and Jamaican rum, this cocktail is essentially Mississippi history in a glass that WILL get you drunk.
Missouri: Caribou Lou
#cariboulou #151 #cocktails #malibu Yummy cocktails with my hubby @tony_zombos
A photo posted by Vanessa Sheargold (@vanessasavi81) on Sep 30, 2015 at 1:22am PDT
“We mixed it up and then I say we treat Caribizzle like our lady. Originated in Kansas City, Missouri since 1995 baby.” Thanks, Tech N9ne for teaching Missouri the classic 151 rum, pineapple juice and Malibu mix. It’s a real hit.
Montana: Whiskey Ditch
Photo courtesy of boisdale.co.uk
Quick english lesson: Ordering a drink followed by “ditch” means “with water.” Montanans don’t f*ck around when it comes to alcohol, so they obviously only use water as a mixer.
The next time you’re in Montana, order a whiskey ditch to fit in, but make sure that you know what you are getting yourself into.
Nebraska: Founders Brewing Curmudgeon Old Ale
#brewedfor classic seafaring ports, local pubs and weathered old fisherman…
A photo posted by Founders Brewing Co. (@foundersbrewing) on May 8, 2015 at 12:46pm PDT
Specific, I know, but Nebraska loves their beer and they want to find the best craft beer, even if it means that it comes from Michigan. This microbrew was the most purchased beer in Nebraska for the past few years, so it must be good.
Nevada: The Nevada Cocktail
Photo courtesy of cocktailia.com
Given that weekends in Vegas are both sweet and sour, this cocktail reflects those feelings exactly. In thanks to the state that brought us endless fun, drinks and gambling, it deserves nothing more than a cocktail named after it.
New Hampshire: Fireball
It is literally proven that New Hampshire is America’s booziest state. With that being said, they deserve a cheap alcohol that you can never get tired of. Fireball is exactly that. Everyone drinks so much more of it than they think… Then it’s game over.
New Jersey: Jack Rose
Photo courtesy of temperedspirits.com
New Jersey bartender, Frank J. May, created the Jack Rose in the early 20th century. The people that live in the dirty Jerz are proud of their apples, so this cocktail incorporates applejack, grenadine and lemon juice.
New Mexico: Chimayo Cocktail
Photo courtesy of mixmentor.net
A tequila and apple cider based drink, the chimayo cocktail was created at a restaurant ten miles outside of Santa Fe. This cocktail even features apples that are grown in the Chimayó valley.
New York: Long Island Iced Tea
Photo courtesy of wikipedia.com
Manhattan.. Def LIT. Even though New York is one of the states that apparantly drinks the least, when they do, this heavy duty cocktail is just what every New Yorker needs. There also isn’t a better cocktail to represent this state.
North Carolina: The Cherry Bounce
Photo courtesy of thebigdrinksf.blogspot.com
Originating at Isaac Hunter’s Tavern, a bar ten miles outside of Raleigh, the cherry bounce is considered the official cocktail of the state’s capital city. But this cocktail isn’t just found in Raleigh. The entire state loves this mix of cherries, sugar and hard alcohol (the choice is yours).
North Dakota: Fargo Brewing Company Iron Horse Pale Ale
Woah, North Dakota is one of the six states in the country that consumes over 40 gallons of beer per person over 21 per year. So, like, they’re hopivores, right? Since they love beer so much, Fargo Brewing Company spent five years growing into the most popular craft brewery in North Dakota.
Ohio: Buckeye Martini
Photo courtesy of garnishblog.com
Named after the beloved Ohio State University mascot, Brutus Buckeye, this cocktail is simple and to the point. A mix of gin, dry vermouth and black olives is the perfect tribute to this effortless state.
Oklahoma: Bloody Mary
Photo courtesy of foodandtravelfun.com
The variety of Bloody Marys that have made their way to Oklahoma is SO many. Mainly because Oklahomans can’t stay away from brunch. You can even order the Tiger’s Blood, the Bloody Mary to end all Bloody Marys, at S&B Burger in Oklahoma City.
Oregon: Sloe Gin Fizz
Photo courtesy of chowhound.net
“Well Portland, Oregon and sloe gin fizz, If that ain’t love then tell me what is.” Thanks, Loretta Lynn. You essentially dubbed the sloe gin fizz as the drink of Oregon.
Thumbs up to ending the week right. #TGIF #yuengling #lagerlove #beerhere
A photo posted by D.G. Yuengling & Son, Inc. (@yuenglingbeer) on Sep 25, 2015 at 3:40pm PDT
D. G. Yuengling & Sons, based in Pottsville, Pennsylvania is the oldest operating brewing company in the United States. This german beer is not only America’s #1 favorite brew, it is one hundred percent Pennsylvania’s pride and joy. Don’t be caught with a Bud Heavy in your hand… Just don’t.
Rhode Island: Rhode Island Red
Photo courtesy of liquor.com
One tequila, two tequila, three tequila, FLOOR! This is one big drink for one little state. When Rhode Islanders do it, they do it big with a killer mix of tequila, Chambord, lemon juice, orange bitters and ginger beer. It just sums up the state so well.
South Carolina: Firefly Sweet Tea
Who thinks of the south and doesn’t think of sweet tea. On Wadmalaw Island in South Carolina, Firefly Spirits produced the world’s first Sweet Tea Vodka. Seriously genius. This spirit is a taste of southern hospitality at its finest.
South Dakota: Bud Light
I feel like every South Dakotan’s idea of a night out is grabbing a 12-pack of beer from the store and splitting it between the boys. Bud Light is no craft beer, but it’s cheap AF, and that’s all that matters, right? SD, I think you’re doin’ it right.
Photo courtesy of olesmoky.com
Back in the day, moonshine was an illegal, untaxed liquor that was created by the light of the moon (or so they claim). When the state’s laws changed to allow the distillation of spirits, Ole Smoky changed the game and now it’s the love of every Tennesseean’s life.
Texas: Frozen Margarita
Photo courtesy of bestmargaritamachines.com
In Dallas in 1971, Mariano Martinez made margs in a soft serve ice cream machine and called it “The World’s First Frozen Margarita Machine.” Over time, the frozen margarita has undoubtedly become the most popular cocktail in the entire state of Texas.
Utah: Polygamy Nitro Porter
Photo courtesy of graphis.com
Utah has the strangest liquor laws and the lowest alcohol consumption in the country. However, Wasatch Brewery was the first brewery in Utah and rules the charts for the most popular beer in Utah, especially with the Polygamy Nitro Porter. Utahns apparently really dig dark beers. You do you, Utah.
Vermont: Old Vermont
Photo courtesy of foodnetwork.com
Spotlighting the maple syrup that Vermont prides itself on, the Old Vermont is a delicious mix of gin, orange juice, bitters and maple syrup. It might not be frequently ordered at a bar, but it does the state justice.
Virginia: Any Glass from Virginia Wine Country
Beautiful view… My blue heaven! @katiebreuning come home. ??
A photo posted by Colleen Breuning (@colleenbreuning) on Oct 22, 2015 at 1:28pm PDT
Wine, Virginia style, is what’s up. A bottle of wine from Virginia wine country is better than most across the country. If you really want to get authentic, head to one of the 250 wineries in the area and treat yourself to a kayak wine tasting adventure.
Washington: Washington Apple
Photo courtesy of thepikeplacekitchen.com
Most likely inspired by President Washington and his apple tree, the Washington Apple is a tart tribute to this state. Washingtonians even go so far as to support their northern friends in Canada as the Washington Apple always features Crown Royal whiskey.
West Virginia: Copperhead
Photo courtesy of thedrinkkings.com
Much more appealing than the venomous copperhead snake that slithers around West Virginia is the copperhead cocktail. Enjoy one of these babies after indulging in a day of outdoor recreational activities that West Virginia is so well known for.
Wisconsin: Brandy Old Fashioned
Photo courtesy of radiomilwaukee.org
Wisconsinites don’t f*ck around with their Old Fashioned’s. Most versions of this cocktail are made with whiskey, but if you’re in Wisconsin, the cocktail is made with a heavy pour of brandy.
Wyoming: Franzia Chillable Red
For the least populated state in the country, it’s kind of shocking that people love boxed wine. For a number of years in a row, Franzia Chillable Red was the top-selling wine in Wyoming. #slapthebag
Bootleggers Mule - Recipes
Moonshine may be unaged, but the white whiskey has certainly grown up since it came down from the hills and into the cocktail bar. While distillers still trace their roots to rustic origins in Appalachia, bartenders are using the bright, crystal-clear whiskey in cosmopolitan cocktails that our hillbilly forefathers would scarcely recognize. It turns out ‘shine, with its zesty, peppery notes, is great for mixing, charging ahead on the palate like a bootlegger on the run from whatever sweet, bitter or savory flavors may follow in close pursuit. Whether you’re ready or not, moonshine has come out of the shadows to brighten your day.
According to Sean Potter, head of eat and drink at Stoke in Charlotte, North Carolina, “It don’t get more local for Charlotte than moonshine. I mean, we have the NASCAR Hall of Fame here and NASCAR was basically started by bootleggers running moonshine.” The bar team wanted to stay true to that local spirit, so they tasted their way through their neighbors’ offerings until they found the Revolution-era Midnight Moonshine, whose elevated take on white whiskey is illustrative of Charlotte’s own transformation from a fiery Southern belle to an international restaurant destination.
At Stoke, bartenders combine the ‘shine with ginger beer, lime and grapefruit for their take on a Moscow Mule. It’s a drink that won’t let go of your taste buds until long after the last sip. Potter notes that the drink has been on the bar menu since opening, adding, “We might have a revolution on our hands if we get rid of it.”