Tim Sweeney, head bartender of Pebble Bar in New York City, tinkered with this recipe for years. Originally, the cocktail was more like a Moscow Mule. But eventually he found that sparkling rosé better balanced the raspberry and citrus flavors than ginger beer. The result elevates the classic mule into a spritz.
Pebble Bar Ciderhouse Mule – Imbibe Magazine
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