Pan Roasted Snapper, Goat Cheese Soufflé, Spicy Tomato Jam, Garlic Braised Baby Spinach, Citrus Sake Butter

Pan Roasted Snapper, Goat Cheese Souffle, Spinach, Tomato Jam, Citrus Sake Butter

Recently I posted about a meal I had while on vacation at Boshamps in Destin, FL. I liked it so much I decided I’d try and make it at home. I made a few modifications to better suit my palette. You can see my original post for the Pan Roasted Gulf Grouper with Feta Soufflé, Braised Spinach, Tomato Jam and Citrus Butter.

As I had time to reflect on the Boshamp’s version, I thought of a few improvements. Don’t get me wrong, their version is outstanding and I completely get what they were going for. I just thought I would take everything awesome about what they did and make it my own.

First, I couldn’t find fresh grouper, so I used fresh snapper. Not a bad trade off.

Their tomato jam was like real jam, sweet and gelatinous. I’ve been making tomato jam for a while for my Roasted Salmon, Noodle Salad with Tomato Jam. My version uses ginger and crushed red pepper flake which needless to say adds quite a bit of kick. I thought that would match better with this dish.

On the soufflé, I only tweaked it by using fresh local goat cheese instead of feta. I’d never made a soufflé before. Other than the whisking of the egg whites, it was pretty easy.

The final tweak was the citrus butter. I used grapefruit, lime, lemon and yuzu plus I added the sake. I added the sake for two reasons. The ginger in the tomato jam gave a bit of an Asian flare, so I thought the sake would feed off that. I would like to say that was the main reason, the real reason was I didn’t want to open a bottle of white wine, and the sauce needed something. I already had the sake open and it worked out great. Sometimes those happy circumstances are the best.

All and all, this couldn’t have turned out better. The meal had all the components I like. The fresh local snapper was just cooked through and had some crunch on the outside. The soufflé was such a surprise both at Boshamps and my version. It really stands up and acts like a starch like a mashed potato or grits. The spicy tomato jam adds a nice kick of heat. The spinach add a fresh pop and acted like a glue to hold the dish together. The citrus sake butter complimented all the other components perfectly with a punch of acid. The meal was just awesome. I love making restaurant quality, copy-cat meals at home.

Give this one a try and let me know what you think.

Ingredients for Tomato Jam

  • 1 can diced tomatoes
  • 2 tbsp fresh ginger, minced
  • 1 large shallot, minced
  • 2 tbsp light brown sugar
  • 2 tbsp rice wine vinegar
  • 2 tsp crushed red pepper flake
  • 2 tbsp canola oil
  • Salt and pepper to taste

Ingredients for Goat Cheese Soufflé

  • 3 tbsp unsalted butter, plus more for cooking dish
  • 3 AP flour, plus more for dusting the cooking dish
  • 1/2 cup milk, warm
  • 4 oz goat cheese
  • 1/4 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/4 tsp fresh cracked pepper
  • 4 large eggs, separated then bring to room temperature

Ingredients for Citrus Sake Butter

  • 1 grapefruit, juiced
  • 1 lime, juiced
  • 1 lemon, juiced
  • 2 tbsp yuzu (this can be hard to find, you can skip)
  • 1/2 cup sake
  • 1/4 cup chilled butter, cut in pieces
  • Salt and pepper to taste


  • 2 fresh snapper filet (any firm fish will work like grouper)
  • 1 large bunch of baby spinach
  • 2 garlic cloves, crushed
  • 1 tbsp rice wine vinegar
  • Olive oil
  • Canola oil
  • Salt and pepper
  • Radish sprouts for garnish

Directions for Spicy Tomato Jam
This can be done ahead of time.

  1. Heat a small sauce pan over medium. Add the canola oil and simmering add the ginger and shallot. Continue cooking until softened and fragrant, about 4 minutes.
  2. Add the tomato, brown sugar, crushed red pepper flake and rice wine vinegar. Continue cooking over moderate heat, stirring and mashing occasionally.
  3. Allow the mixture to simmer for about 10 minutes (or longer if you like it thicker). Season with salt and pepper. The jam can be served immediately warm or cooled later.

Directions for Goat Cheese Soufflé

  1. Pre-heat oven to 375 degrees F.
  2. Butter a soufflé dish (or other heavy bottom, medium sized, oven safe dish) and dust with flour.
  3. Heat a sauce pan over medium heat. Add the butter and allow it to melt. Sprinkle in the flour while whisking. Cook about 1 1/2 minutes or until you have a light blond color.
  4. Add milk, goat cheese, nutmeg, salt and pepper and continue cooking and whisking until all is combined, about 3 minutes.
  5. Remove from heat and whisk in the egg yolks.
  6. In a mixing bowl, beat the egg whites until they have stiff peaks. If you have a stand mixer or hand mixer, you might want to use it. I whisked and whisked and whisked and whisked.
  7. Gently fold in the egg whites in to the cheese mixture and add to your soufflé dish.
  8. Place on a baking sheet and bake until puffed and golden, 15-20 minutes. Serve immediately.

Directions for Citrus Sake Butter

  1. Heat a small sauce pan over medium-high heat. Add the grapefruit, lime, lemon and yuzy juice and bring to a boil and reduce to a simmer. Cook until reduced.
  2. Add sake, increase heat and bring to a boil, then reduce back to a simmer. Again, allow to reduce.
  3. Add butter pieces one at a time, whisking until melted. Season with salt and pepper. Remove from heat and serve immediately.


  1. Heat a large pan or small stock pot (with a cover) over medium heat. Coat the bottom of the page with olive oil. When the oil is shimmering, add the crushed garlic and toss until oil is infused with the garlic.
  2. Add the spinach and toss to coat and cook until slightly wilted.
  3. Add the rice wine vinegar, season with salt and pepper and cover. Allow to cook until deserved doneness is achieved (I will mine with a little bite), keep warm.
  4. Meanwhile, heat another large pan over medium high heat. Cover the bottom of the pan with 50/50 olive oil and canola oil. Season the fish with salt and pepper and add to the pan flesh side down. Cook until golden brown. Turn once and cook until just cooked through, approximately 3 minutes per side.
  5. To serve, add the spinach in the center of the plate, top that with the soufflé, top that with the fish, then add the tomato jam. Finally, drizzle the citrus sake butter around the plate and garnish with radish sprouts.
Pan Roasted Snapper, Goat Cheese Soufflé, Spicy Tomato Jam, Garlic Braised Baby Spinach, Citrus Sake Butter

Healthy Baked Fish and Chips, Vinegar Braised Greens and Tartar Sauce

Healthy Baked Fish and Chips, Vinegar Braised Greens and Tartar Sauce

My wife told me she was craving “fish and chips”. What she meant was like fish sticks and fries but of course when I think fish and chips, I think the English fried fish and chips. As I’ve stated numerous times on this blog, I don’t have a fryer. It is my excuse to be a little healthier and bake things. So, when I mistakenly thought my wife want good old fried English fish and chips, I set about to make a baked version. In all honest, it didn’t turn out quite as I thought, but never the less it was good.

I came up with baked tilapia with a beer batter and baked fries, local Swiss chard and collards braised in vinegar and homemade tartar sauce (with no mayo in it). Like I said, it turned out to be very good. My wife was disappointed to not have homemade breaded fish sticks, but it all turned out in the end.

The fish was good, the edges where crispy but it was a far cry from good old fried fish. I guess that was the point though. Still, I’ve made baked “fried” items that were darn close. I could have gone with a traditional breading with bread crumbs, but I wanted that light traditional batter. The chips were just my go to baked french fries. The greens were supposed to be a play on the malt vinegar that is used in the traditional fish and chips. The tartar sauce was really good, especially considering that I didn’t use any mayonnaise. I often replace mayo with Greek yogurt and a little olive oil. Is it as luxurious, no, but it was pretty close.


Ingredients for Healthy Tartar Sauce
Measurements are approximate.

  • 5 tbsp plain greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp dill pickle juice
  • 2-3 tbsp dill pickle relish
  • 1 tsp cayenne pepper
  • 2 tsp garlic powder
  • 2 tbsp red wine vinegar
  • 2 tbsp[ dijon mustard
  • Salt and pepper to taste


  • 3 tilapia filet, cut in even strips
  • 1 bottle of beer
  • 1 cup flour
  • 1 large egg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp dill pickle juice
  • 2 large potatoes
  • 1 bunch mixed leafy greens (I used rainbow chard and collards)
  • 1 tbsp red wine vinegar (malt vinegar would probably be more authentic, but I didn’t have any)
  • Olive oil
  • Salt and pepper

Directions for Healthy Tartar Sauce
This can be done ahead of time.

  1. In a mixing bowl, combine yogurt, olive oil, relish, relish juice, cayenne pepper, garlic powder, vinegar, mustard and mix.
  2. Season with salt and pepper to taste. Set aside.

Directions for “Chip”

  1. Pre-heat oven to 475 degrees F.
  2. Using a mandolin slicer or knife, splice the potatoes in strips. Soak the fries in water for 5-10 minutes
  3. Remove from the water and dry thoroughly.
  4. In a large mixing bowel, add the fries, olive oil to coat and season liberally with salt and pepper. Toss until all the fries are coated and the seasoning is distributed evenly.
  5. Place the fries on a sheet pan with non-stick tin foil and bake approximately 15 minutes.
  6. Next, remove the pan and flip the fries, bake another 15-20 minutes or until desired crispness.


  1. In large bowl suitable for dredging, combine the flour, baking soda, baking powder and season with salt and pepper. Mix to combine.
  2. In a small bowl, whisk the egg, then add it to the flour mixture.
  3. Next, add the pickle juice and a few tablespoons of the beer at a time, mixing. Clumps are OK, just keep adding the beer until the batter consistency is as you like. It should probably be a little thicken since we are baking this.
  4. Season the fish with salt and pepper and dust with flour.
  5. Take one peice of fish at a time and dip them into the batter. Place the fish on a sheet pan.
  6. Having only one oven, I overlapped the making of the chips with the making of the fish. Lower the heat to 425 degrees F.
  7. Bake for 20-30 minutes or until the fish is golden brown and crispy.
  8. In a large pan or stock pot, add olive oil to coat and heat over medium.
  9. Add the greens and toss to coat. Cook until slightly wilted, approximately 3 minutes.
  10. Add vinegar, seasoning with salt and pepper, toss, reduce heat and put a lid on the pot. Allow to cook until desired texture (I like then with a little bite).
  11. Enjoy.
Healthy Baked Fish and Chips, Vinegar Braised Greens and Tartar Sauce

Pan Roasted Gulf Grouper with feta soufflé, braised spinach, tomato jam and citrus butter at Boshamps

Boshamps grouper feta souffle spinach citrus butter

When traveling, being the foodie that I am, I thoroughly research the local restaurants. I look at reviews, check menus and ask locals for suggestion. On a recent trip to Destin, FL, I happened upon a restaurant called Boshamps. It had all my requirements for dinner at the beach. Fresh, local seafood, interesting menu, at or near the water (amazing views) and finally that it is not a chain. Let me say, I was very pleasantly surprised, so much so that we ate there twice on our trip.

I’m going to focus on the first night for this post and maybe tackle the second meal on a different post.

I started with oysters and they were delicious.

baked with caramelized vidalia onion, Alabama feta, house-made bacon marmalade

I love raw oysters and most of the time when you start adding a bunch of stuff to them I think you lose the essence of the oyster experience. That was not the case here. Each ingredient was very well matched with the huge, big, juicy local oysters. See the photo below, click to enlarge.

For my main course I had what many reviewers considered a signature dish.

Alabama feta cheese soufflé, garlic braised local spinach, house made Alabama tomato jam, citrus butter

I’ll be honest, I had never heard of a soufflé with fish. I’ve made a tomato jam at home with salmon before but still, this all together vexed me. It did not take long to come around. The fish was perfectly prepared, crispy and light. The soufflé had a texture and flavor that sold it like a starch and the feta added a richness. The garlic greens were fresh and the citrus butter added just the right amount off acidity. The tomato jam added a bit of sweetness to balance out the meal. It was all fantastic.

If you visit the Destin, FL area, I highly recommend Boshamps. It is right on the water, they have a huge outdoor bar and even a little beach area for the dogs and kiddos. The service was very fast and friendly and we loved the food, both times.

Boshamps Oysters in Destin, Florida

Pan Roasted Gulf Grouper with feta soufflé, braised spinach, tomato jam and citrus butter at Boshamps

Panera’s Thai Chopped Chicken Salad Recipe

Thai chopped chicken salad from Panera

The Thai Chicken Salad from Panera Bread Company is one of my favorite salads. It is fantastic. It has everything I look for in a great meal. Crunchy, a little heat, a little sweet, sour, tangy and lots of savory. The dressing, the peanut drizzle… nom, nom. I would say, I love this salad, so much so that I endeavored to make it at home. Low and behold, it wasn’t that hard and mine might, just might, even be better.

After a quick Google search, I came across a recipe that I based mine on. So hat tip to Cheerios & Lattes for their Panera’s Thai Chopped Chicken Salad post.

One thing I had to add was spicy pickled carrots. I know, I just know the carrots in Panera’s salad have a bunch of heat and sour. Another thing I tweaked was using jarred roasted red peppers, it was easier and added a little bit more sour. I also changed the vinaigrette to add more heat and the peanut sauce drizzle I used chocolate almond butter. Yep, you heard that correct, chocolate almond butter instead of peanut butter. I’m telling you, don’t knock it.

For my palette, this was perfect. It had all that I loved from Panera’s version but more of what I like. More heat, more sour. Even my happy mistakes like the chocolate almond butter and sambal oelek turned out fantastic. I can’t recommend this salad enough. Make it your own and let me know how you tweaked it in the comments.


Ingredients for Spicy Pickled Carrot

  • 2 large carrots, chopped
  • 1 jalapeno, cut in quarters
  • 4 tbsp rice wine vinegar
  • 4 tbsp water
  • 1 tbsp kosher salt

Ingredients for Vinaigrette

  • 2 tbsp rice wine vinegar
  • 2 tbsp sambal oelek
  • 1 1/2 tsp sesame oil
  • 1 tsp garlic powder
  • Salt and pepper to taste

Ingredients for Peanut Drizzle Sauce

  • 1/2 cup chocolate almond butter (or creamy peanut butter)
  • 4 tbsp hoisin sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp canola oil
  • 1 tbsp sriracha
  • 2 tbsp soy sauce
  • 1/4 cup water
  • 1 tbsp toasted sesame oil
  • Salt and pepper to taste

Ingredients for Salad

  • 3 boneless, skinless chicken breasts
  • 1 large head bibb lettuce, chopped
  • 1 cup, edamame, thawed
  • 3 roasted red pepper, drained and sliced in thin strips
  • 1/2 cup peanuts, chopped
  • 1 cup fried rice noodles (the crunchy kind in the can
  • Canola oil
  • 3 green onions, sliced thin
  • 1 bunch cilantro, chopped
  • Salt and pepper
Directions for Spicy Pickled Carrots
This can be done ahead of time.

  1. Heat a sauce pot over medium high heat with rice wine vinegar, water, salt, carrots and jalapeno.
  2. Bring the mixture to a boil then remove from the heat.
  3. Allow to cool and place the mixture into a sealable jar (Mason Jar). Top off with water if need be and place in the refrigerator for up to a week.


  1. First make the vinaigrette. Add the rice wine vinegar, sambal oelek, sesame oil, powdered garlic in a mixing bowl and whisk to combine. Taste and season with salt and pepper.
  2. Next the peanut drizzle sauce. Add the chocolate almond butter (or regular peanut butter), hoisin, rice wine vinegar, sriracha, soy sauce, water in a bowl and whisk to combine. Add the canola oil and continue whisking. Taste and season with salt and pepper.
  3. Heat a large skillet or grill pan to just past medium. Lightly season the chicken with salt and pepper (we’ve already added a lot of sodium). Cook the chicken to desired doneness and allow to rest. Once cooled, slice in strips or chunks.
  4. Start your ovens broiler. Toss the thawed edamame lightly with canola and place on a sheet pan. Broil until slightly charred. Set aside.
  5. To plate, add the chopped bibb lettuce to a large plate. Distribute the carrots, edamame and roasted red peppers evenly. Lightly dress with the viniagrette. Add the fried rice noodles. Top with the chicken, drizzle with the peanut sauce and garnish with the chopped peanuts, cilantro and green onions.
  6. Enjoy.
Panera’s Thai Chopped Chicken Salad Recipe

Pork Stir Fry, Braised Bok Choy and Brown Rice

Pork stir fry, braised bok choy with brown rice

We love our CSA, but we can only eat so much bok choy. This year we’ve receive quite a lot. This sent me off to find a recipe to use up a whole head. I came across a recipe for Pork and Bok Choy Stir Fry, and as usual, I tweaked it a bit. I added bell pepper and mushroom. I also used fresh ginger. Finally, I let the bok choy stand on its own by braising separately rather than in the stir fry.

The most interesting notes on this recipe were using cornstarch in the sauce which thickened it up and helped it stick to the pork and vegetables and the braising of bok choy in rice wine vinegar. I really liked this. Each component was tasty but the whole was delicious.



  • 3 pork cutlets, sliced through on a bias into pieces
  • 4 tsp cornstarch
  • 1 1/2 tsp honey
  • 3 tbsp soy sauce
  • Canola oil
  • 1/4 cup dry white wine
  • 2 cloves garlic, minced
  • 2 cloves garlic, smashed
  • 2 tbsp fresh ginger, minced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 carrots, chopped
  • 1 red bell pepper, sliced
  • 1 package mushrooms, sliced (I used button)
  • 2 green onions, thinly sliced
  • 1 large bok choy
  • 1-2 tsp crushed red pepper flake
  • 2 tbsp rice wine vinegar
  • Salt and pepper to taste
  • 1 cup brown rice (I used instant, shame on me)

  1. In a medium size bowl, add the wine, soy sauce, honey and cornstarch and whisk until smooth, set aside.
  2. Heat a large pan or wok over medium to medium high heat. Add enough canola oil to just cover. Add pork and cook until lightly browned.
  3. Add the minced garlic and ginger and stir to combine.
  4. Add carrots, bell pepper and mushroom. Toss to combine and stir fry for approximately 2 more minutes.
  5. Add the soy sauce mixture, bring to a boil then reduce to a simmer and cook until the sauce is thick and coats the pork and vegatables.
  6. Meanwhile, cut the bottom off the bok choy stock. Strip the leafy greens, then thinly slice the white part of the stocks. The smaller interior stocks I left whole.
  7. Heat a large pot over medium heat. Add olive oil to coat the bottom of the pot and toss in the smashed garlic. Allow the garlic to infuse the oil.
  8. Next, add the chopped white stems of the bok choy and the crushed red pepper. Cook until slightly softened and add the leafy parts of the bok choy. Toss to combine and add the rice wine vinegar, season with salt and pepper and cover. Cook until all is tender.
  9. Prepare the rice per instructions on the box.
  10. Enjoy.
Pork Stir Fry, Braised Bok Choy and Brown Rice

Soby’s Bacon Wrapped Pork Tenderloin with Mashed Potatoes, Broccolini and Habanero Butter Sauce

Sobys bacon wrapped tenderlion

Soby’s was one of the first upscale restaurants to open up on Main Street here in Greenville, SC. We’ve had a number of important dinners there, including our wedding dinner. As long as I have been going there, one of my favorite meals has been the bacon wrapped pork loin with broccolini, mashed potatoes and a habanero cream. The habanero cream sauce is the hit of the dish and it makes me crave it. I crave it so much, I decided to remake this meal at home.

I have to say, this was about as close of a recreation as there gets. The crispy/fatty bacon (I use Niman Ranch Applewood Smoked) is a nice balance against the lean pork loin. The crunch broccolini adds freshness and lightens the dish. The whipped potatoes are the glue and the habanero cream sauce… oh that spicy cream sauce blends perfectly with everything. The best bite is when you get a bit of all the components together on the fork. I love when meal components are great alone but are enhanced by each other. Amazing.

I’d like to offer a hat tip to Let’s Dish for the Habanero Cream Sauce recipe. I only slightly modified it.


Habanero Cream Ingredients

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 tbsp flour
  • 1 clove garlic, finely minced
  • 1 habanero pepper
  • 1 cup half and half
  • 1 cup milk
  • 1 cup chicken broth
  • Salt and pepper to taste


  • 1-2 pork loin (they come in two packs at my grocery)
  • 4-6 slices applewood smoke bacon (I prefer Niman Ranch)
  • 1 large bunch of broccolini
  • 2-3 large baking potatoes
  • Olive oil
  • 2 garlic cloves, smashed
  • Salt and pepper
Directions for Habanero Cream

  1. In a sauce pan over medium heat, melt butter and add olive oil.
  2. Add the garlic and sauté until fragrant.
  3. Whisk in the flour and cook until the rue is light blond.
  4. Slice the habanero in half and add to the pan. Note: for less spice, only use half. For even less spice remove the seeds and steams.
  5. Whisk in the milk and increase heat. Bring to a boil then reduce to a simmer. Continue to whisk until the mixture is thick and bubbly.
  6. Stir in the chicken broth and season with salt and pepper.
  7. Cover and keep warm. Remove the habanero halves before serving.


  1. Pre-heat oven to 425 degrees F.
  2. Wrap the pork loin tightly with the applewood smoked bacon keeping a slight overlap on each wrap.
  3. Place the pork in oven pan and roast until desired doneness about 25 minutes. The last few minutes you can switch to the broiler if the bacon is not crisp enough.
  4. Meanwhile, peel and cut potatoes into uniform chunks. Place in pot of cool salted water with the smashed garlic cloves. Bring to boil and let them go until fork tender. Strain potatoes and using a ricer, food mill or food processor “mash” until you achieve the consistency that you like. I mash the garlic right in with the potatoes for extra garlicky goodness. Return potatoes to the pot, add approximately 2 tablespoons of the olive oil, as much half and half, heavy cream or milk as you like and season with salt and pepper to taste. Cover and keep warm.
  5. To save time and keep from clean two large pots, while the potatoes were boiling I add a steamer to the same pot and steamed the broccolini. You can do this in a separate pot if you like, but it worked out just fine using the same one.
  6. Once the broccolini are as tender as you like (I prefer mine almost raw), set aside.
  7. To plate this like Soby’s does, after allowing the pork to rest, slice the pork. Add the potatoes, three pieces of pork (as seen above), top with broccolini and pour the cream around the edges of the plate.
  8. Enjoy!
Soby’s Bacon Wrapped Pork Tenderloin with Mashed Potatoes, Broccolini and Habanero Butter Sauce

Carolina Mule – An Adult Beverage Recipe

Carolina Mule my version of the Moscow-Kentucky Mule

Moscow Mules are all the rage apparently. Copper cups, vodka and ginger beer with a bit of lime. I was reading one of my cooking magazine (I forget which) and I came across a Kentucky Mule. Basically they replace the vodka with bourbon. Anyone who knows me, knows very well that if bourbon is involved, I’m in.

I got to thinking (very dangerous), what if I switched up the ingredients a little and used some local products. I give you the Carolina Mule.

In my Carolina Mule I use bourbon from a local distillery called Six & Twenty. They have a very cool back story involving Issaqueena, a Choctaw Native American maiden. The particular version of bourbon was their 5 Grain whiskey that uses all local grains.

Blenheim Ginger Ale is stuff of South Carolina legend. I’m not sure if you can get this stuff anywhere but the south. There are three flavors that are distingiushed by the color of the cap on the old-school looking bottles. The #9 has a white cap and is a diet version. We like to pretend that this one doesn’t exist. The second is #5 and it has a gold cap. This one will test you pretty good. The third is Old #3 Hot and it has a red cap (actually, it is sort of pink). This one is my favorite and it will BLOW. YOU. UP. It is like drinking pepper, super spicy, and burns your throat as it goes down. Seriouly, when you first try it you’ll be like, “Why?, Why would you do that?”. Soon… you’ll crave that burn, you’ll need that burn and you will be addicted. I’ve heard stories of people driving hours and buying cases of this stuff.

My Carolina Mule has bitters in it. Why? Because I made them. My wife gave me a kit to make my own bitters. I made two kinds, one had a high proof bourbon as the base, the other had Carolina White Lightning (moonshine). I’m not going to say where the moonshine came from, as it might get members of my family in trouble. Let’s just say, this stuff is legit, not that low proof crap they sell in liquor stores and mass market. BTW, if it is sold in a store, it ain’t moonshine. Anyway, I made the bitters with citrus. They are potent to say the least. I understand that you all won’t have Carolina White Lightning citrus bitters, so use what ever bitter you like or leave them out.

I further modified the Moscow/Kentucky Mule versions by adding ginger infused simple syrup. In the south, we like things sweet and just a little bit of the syrup topped the drink off in a fantastic way. For the final southern touch, I used a frozen Mason Jar instead of the traditional copper cup.

So to sum up, this is my version of a Kentucky Mule’s version of a Moscow Mule. It did turn out very nice.



  • 2.5 oz Six & Twenty 5 Grain Bourbon (or your favorite bourbon)
  • 1-2 dash Carolina white lightning citrus bitters
  • .5 oz ginger infuezed simple syrup
  • 1 lime
  • 1 sprig mint
  • 1 bottle Blenheim Old #3 Hot – Red Cap Ginger Ale (ginger beer works well too)

  1. Add the bourbon, bitters, 1/2 the juice from the lime, ginger simple syrup and a few mint leaves in a cocktail shaker with ice. Shake to combine.
  2. In a frozen Mason jar, glass or copper cup add ice and strain in the contents of the shaker.
  3. Fill the glass with Blenheim Ginger Ale.
  4. Garnish with mint and lime and enjoy (responsibily, this stuff packs a punch.
Carolina Mule – An Adult Beverage Recipe