Im a huge fan of the Chicago Fizz. Its a great drink using dark rum and a ruby port. When properly made its mmmmmm mmmm good.

Nice call, Dood ~

Morpheus is in the other room learning iCal and I’m cleaning up after making one huge pot of chowder and another of a lamb curry. What to refresh the mind and palate after much sweat in the kitchen?

Why, a Trinidad Sand, of course. Bundaberg for the ginger beer, Appleton V/X for the rum (ok, so it’s a Jamaican Sand) and fat square ice cubes. I’m refraining from the dusting of nutmeg for which this seems to beg ~ at least for the first one. One of the reasons I like this tasty little bugger is that it immediately suggests variants. Fortunately, we are well-armed do to try many.

I gave serious consideration to calling this the Sandeman Mule, but because the original go was a call for Trinny Zaya, I went that route. I think the ED15 will work perfectly with this, probably give it a slightly lighter body, but with those nice, rich, smoky notes from the El Dorado…OK, now I have to go make one like that…

Hey Matt,

I am a very big lover of Mules and this looks like a very good variation especially with the use of port and a good aged rum, I am going to try making my version later but I am going to use the El Dorado 15 Yr Old and D&G Ginger Beer so I will be able to give you some feed back once I am done….

Those who knows me and my blog knows that i`m a crushed ice geek and probably put crushed ice in too may drinks and also drinks that would be better without. But in this drink i wonder if it isn`t best without.

This sounds amazing.

Do you have a ginger beer recommendation, or have you reviewed the various offerings out there?