Korean Mule Cocktail

Your girl is back in the midst of this crazy summer heat picking up strong here in Portland. Summer is here and I'm ready to embrace everything it has to offer, from berry picking, sun staying up past eight pm, and delicious cocktails to keep me cool.

Life has been very busy the past month. I've taken on a new promotion (so bossy...in the good way), taking on new clients for personal chef gigs, all I do is cook and cook and I'm okay with that. With all these new additions in my life, I'm learning to sit down and look back on all my accomplishments and stop overthinking the bad. I'm my own worst critic, so I'm working on being my own cheerleader.

I'm slowly reducing baking projects, with this heat kicking up I don't know if I can manage that kitchen heat?! When I do, I fill up on the refreshing chef juice to keep me going. Chef juice of choice recently...this delicious Korean mule cocktail hits the spot. Back when I was 21 I was working in a few Korean BBQ restaurants, cooking till late late late, and the reward at the end of shift was cold bottles of soju while sitting in parking lots. At times it was always mixed with beer or this delicious treat of an upgraded Moscow mule. Instead of vodka, we using soju, very similar to vodka, but made with rice, barley or sweet potato. My go to has been Jinro from the start, they also come flavored in green apple, plum, peach (told it taste like peach ring candy), but I usually like to keep it classic.

Haven't always been the biggest vodka fan, so subbing soju in this makes it super refreshing paired with ginger beer, fresh ginger, and lime. I tend to be very picky when it comes to ginger beer. I've had some that are just too sweet it makes me sick.  It overpowers my drink no matter how much extra booze goes in.  So after all the samplings for the right flavor, I have found the holy grail and it's so affordable compared to others, Trader Joe's!  Can't get enough of this delicious beverage, I put this into spiked lemonades and other drinks.

Korean Mule

Makes: 1 Cocktail

Handy Tools:



  • 2 oz soju
  • 6 oz ginger beer
  • 1 lime
  • Fresh ginger
  • Ice


  1. Fill your mule cup with ice.
  2. Add soju and juice from half a lime.
  3. top off with ginger beer.
  4. Using your microplane, add some fresh grated ginger to your beverage.
  5. Garnish with a couple slice of fresh ginger and a lime wedge.
  6. Serve and repeat as this is delicious!
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Spiced Apple Old Fashioned

Finishing off January with lots of motivations for 2019. Planning my first out of country trip with my boyfriend to Italy this Spring, hoping to tackle my fear of driving, make more time to develop and post more recipes. But the biggest one of all...my boyfriend has FINALLY got me hooked on Game of Thrones. I’ve tried a few times in the past, never getting past episode 2. I thank dear Michael for all his efforts, cause wow I can’t get enough of it.


When we're in a deep show-binging mode, we always enjoying a cocktail in the evening, essential drink being old fashions. We happen to be big fans of bourbon in this household, whether it’s Buffalo Trace or Angels Envy, we pour it up.


I decided to take a Winter favorite of mine to pair with bourbon, apple cider. Sure I could go for a hot toddy at this point, but I don’t always go for a piping hot beverage, I run too warm to enjoy those. So stocking up on my favorite apple cider from a Farmer’s Market trip, I splash some of this with bourbon, and pair it with my spiced simple syrup, add a couple dashes of bitters, voila!

Cheers to you lovelies!


Spiced Apple Old Fashioned

Makes: 1 Cocktail

(Multiply recipe for however many people you are serving)


Spiced Simple Syrup

  • 1 cup water
  • 1 cup granulated sugar
  • 1 cinnamon stick
  • 8 cardamom pods, crushed (I press them down with a cast iron skillet or use a mortar & pestle)

Old Fashioned

  • 2 oz apple cider
  • 2 oz bourbon of choice
  • 1 oz spiced simple syrup
  • Couple dashes of angostura bitters
  • Apple slice for garnish
  • Cinnamon stick for garnish


  1. To make simple syrup, heat up small saucepan with the water and granulated sugar. Stir until simmered liquid is clear. Remove from heat and add cinnamon stick and crushed cardamom pods. Let cool before use, strain and store extra in fridge for up to a week.
  2.  Take your old fashioned glass and add spiced simple syrup, apple cider, bourbon and bitters.
  3. Stir until combined, add ice (cubes, sphere, or the fancy whiskey rocks if you don't like your drinks watered down with ice).
  4. Finish with apple slice and cinnamon stick to stir your drink one last time before serving.
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