A fragrant and flavorful riff on the classic Mule format (recipe is from Ivy Mix adapted from a very popular drink in Peru) using South American brandy 🍓 The ripe, fresh strawberry flavors work very nicely with the floral and fruit notes in the Pisco and Bolivian brandies while the lime adds brightness, the ginger syrup adds some bite, and the club soda adds effervescence Muddle 1/2-1 hulled strawberry (depending on size) in .5 oz Ginger Syrup* (juice one hand of ginger and measure volume; add 2x volume of granulated sugar to volume yielded from ginger and blend until dissolved) Add: 1 oz Pisco (Chilean and Peruvian brandy with elegant floral aromas and subtle fruit notes; Acholado variant of grape is most versatile; if Bolivian Brandy is unavailable, can just use 2 oz Pisco) 1 oz Singani 63 (Bolivian brandy with pronounced floral aromas) .75 oz Fresh Lime Juice Shake with ice and strain into a chilled double rocks glass with ice cubes. Top with 1 oz of club soda or mineral water. Garnish with a slice of candied ginger and a lime wheel *If you don’t have access to a motorized juicer, cut ginger into one inch cubes (no need to peel) and add about 8-10 cubes along with 1/2 C each of water and granulated sugar; stir until sugar dissolves on medium heat until near boil and then simmer 5-10 minutes before straining ginger; this will not be as strong as the juiced ginger, so would use .75 oz instead of .5 oz