Peach Mule

Recipe By:
Steven Cross
Craft Cocktails by Select Nova Scotia


1.5 oz. Caldera Hurricane 5 Whisky
0.75 oz. peach shrub*
1 bar spoon of peach puree*
3 oz. Propeller Ginger Beer
Garnish: pickled peach slice
Peach Shrub
3 cups fresh, sliced peaches
1 cup sugar
1 cup apple cider vinegar


In an 8 oz. mug or glass, add whisky, peach shrub, and peach puree.
Stir to blend.
Fill glass with ice and top with ginger beer, slowly stirring to blend.
Garnish with pickled peach slice.


*Peach shrub and puree

A shrub is a vinegar-based sweetener that adds a tart acidity to the drink, eliminating the need for citrus. To make the peach shrub, add fresh, sliced peaches in a large pot or bowl. Pour sugar over top. Cover and refrigerate for 12 hours. Remove from fridge and stir to coat any undiluted sugar. Add apple cider vinegar. Stir, cover, and refrigerate for 48 hours more (you can stir during this time to dissolve the sugars). When ready. strain the syrup (peach shrub) into mason jars or airtight containers. Reserve half of the peach slices and puree them in a blender for peach puree. Use the remaining peach slices for garnish.

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Peach Mule