Dorothy Porker

Japanese Mule Ginger Beer and Sake Cocktail

I used to drink quite a bit. So much in fact, that I had to stop drinking for a few years. It did me good.

Lucky for me I didn’t have the kind of drinking problem that required me to stop drinking forever. But taking time off changed my attitude towards alcohol and these days, except on very rare occasion, I prefer to drink something really nice and not too much of it.

Cut back to a few years ago, when I was in the mood for a nice refreshing cocktail but not in the mood to go outside. I had ginger beer. I had sake. And some other bits and bobs. “Make yourself a Japanese mule,” the internet whispered into my ear.

I was short a cucumber then, but it really needs a few slices because otherwise your cocktail will turn out quite dry. Perfect as a refresher on a hot summer evening but also spicy enough to last you throughout cold winter nights.


  • 2 c ginger beer
  • 1 c sake, not the cheapest but also not the most expensive plz
  • a bunch of coriander
  • 1/4 cucumber, thinly sliced
  • 1/2 lime, thinly sliced
  • a thumbs worth of ginger, sliced (and peeled if you want to get fancy)
  • ice cubes, in summer

Double or triple this recipe depending on how many folks you’re entertaining. The above will make you about two decently filled longdrink glasses.

Slowly pour the ginger beer into a jug. Let it run in gently down the side so as not to lose too much of its fizz. Add the sake. Roughly tear up the coriander leaves and add these in with the cucumber, lime and ginger slices. Top off with ample ice cubes if using.

Cover and let sit in your fridge to let the flavors come together for a little bit, about 15 minutes or so. And pour into the most beautiful longdrink glasses you can find.*

* I know I shot this in a cocktail glass but it looked so damned pretty. Not sorry


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