The Moscow Mule is one of the most popular cocktails in the world. But, as creative bartenders keep showing everyone, there's more than one way to mule. The classic drink provides a template for countless others, from rum mules to the bourbon-spiked Kentucky Mule, plus versions that incorporate berries and herbs. And then there's the Montego Mule, Justin Golash's icy homage to drinking on the beach in Jamaica. The Washington, D.C., bartender skips the mule's typical ginger beer and instead uses freshly juiced ginger and a homemade spice syrup to flavor and lengthen the cocktail. That syrup adds complex and aromatic accents, including cardamom, coriander, ancho powder and eucalyptus, plus the fresh citrusy note of orange zest. “It's a great summer slushie because the heat from the ginger and ancho powder contrasts against the bright acidity of the lime juice, giving a very refreshing flavor,” he says of the blended drink. The fresh ginger juice and DIY syrup take some forethought and will need to be made in advance. But once they're finished, you will have large batches of both to make multiple cocktails for you and your friends. The History and Secrets of the Moscow Mule