When I married an O’Leary, I married a man who deeply appreciates a tall glass of Guinness. In addition to enjoying a delicious, fermented masterpiece in a glass, this O’Leary in particular also enjoys a well-crafted cocktail. He is also quite the mixologist himself. Score. When we were given my grandfather’s printing press, it was he who saw it as a future home bar. And so, we have carefully added glassware and booze to its shelves. Our home bar now serves as a place in our home to create the perfect cocktail throughout every season.
Jared and I recently joined forces with one of our favorite brands, West Elm, to create a boozy recipe in time for Halloween. Nay, Jared created a boozy recipe, and I took photos. His recipe for a Rhubarb Tennessee Mule is below! Enjoy, friends.
1. Bourbon: 1½-2 ounces
2. Ginger Beer: 3-4 ounces
3. Angostura Bitters: 1-2 dashes
4. Rhubarb Syrup: 1 tablespoon
1. Coat a glass in Herbsaint and pour out the remainder. (This is primarily for the smell.)
2. Combine bourbon, rhubarb syrup, and bitters into a shaker. Shake with ice.
3. Pour into glass. Add one large ice cube and ginger beer.
4. Garnish with lime (or garnish of your choice).
5. Share with friends and family!