密歇根新闻广播 苹果桂皮饮品的制作方法

（单词翻译）

The copper¹ mug was on the mixing table, but I knew Tammy Coxen with Tammy's Tastings was probably not going to be mixing a Moscow mule². She was about to throw me a curve.

A Moscow mule's main spirit is vodka. Tammy doesn't use a lot of vodka (although she did in this last episode you can hear here). This time she decided³ to use another spirit she doesn't drink much: flavored spirits.

Rusted⁴ Crow distillery from Dearborn has one that I really, really like, Tammy said.

It's called Ginger⁵ Devil. It's a cinnamon whiskey. We've seen bartenders steep spices in whiskey, but generally speaking, a lot of flavored spirits just add the same kind of hot cinnamon (or other flavor) syrup⁶ you might buy at the grocery.

Rusted Crow is doing it differently. It's doing what some mixologists do except on a much bigger scale. The distiller is adding three different kinds of cinnamon, ginger root, graham crackers⁷, lemon peel, orange peel, and cloves⁸ and letting it steep for a while. It gets strained out, and the spiced whiskey is aged⁹.

When I took my first sip¹⁰, I was like, oh, they're doing something really refined here, Tammy said.

Rusted Crow says Ginger Devil pairs well with apple cider and ginger beer. That seemed to suggest a Moscow Mule variant¹¹.

Tammy has also been watching another Michigan company named Black Ink Bitters. She thought the company's Smoked Apple Chicory Bitters would be perfect for this drink.

Apple Cinnamon Mule

2 oz Ginger Devil (spiced whiskey from Rusted Crow)

1 oz apple cider

1/2 oz lemon juice

8 drops Smoked Apple Chicory Bitters from Black Ink Bitters (feel free to substitute Angostura or omit)

3 oz ginger beer