Mule Of The Month: The Whiskey Ginger Mule

Mule Of The Month: The Whiskey Ginger Mule

Each month we hand select a prominent barkeep to share their best Moscow Mule recipe along with a home bartending tip or two. This month, try the Whiskey Ginger Mule by Molly Wellmann.

When Molly’s not flashing her signature smile while serving fresh libations at one of her six establishments, you can find her in the kitchen creating homemade bitters and liqueurs or giving lectures on the history of cocktails. Molly is more than a bartender, this hip Cincinnati entrepreneur has been raising the bar for drinking her city for the past 10 years.   Through her company, Wellmanns Brands, Molly celebrates the rich cultural history of the Cincinnati by creating unique experiences in each one of her establishments; and no matter the theme or inspiration, you can always count on a delicious cocktails made with fresh homemade ingredients.  We sat down with Molly to learn more about her inspiration for the Whiskey Ginger Mule and tips for making cocktail magic.

How did you get started bartending?

I put myself through school cocktail-ing and bartending in San Francisco.  When I moved back home to Cincinnati, I just fell headfirst into bartending at local restaurants, using fresh ingredients to create classic drinks all over town, and matching the cocktails to the food in the restaurants where I was working!  At the time, no one else was doing that in Cincinnati, and it just kind of spiraled after that!

Tell me about your company Wellmanns Brands and what makes it successful?

Wellmann’s Brands is about creating an experience when you walk in the bar.  Being knowledgeable, precise, welcoming and approachable, are all key in creating this experience for each and every guest, every time they walk through our doors.  

Where do you currently work behind the stick?

Lately, I've been spending a lot of time at Japp’s for Friday Happy Hours and rotating Saturdays between Myrtle's Punch House and Old Kentucky Bourbon Bar.

What’s your favorite part of your job?

My favorite part of bartending is making people happy and being creative!

I love giving people the opportunity to share my passion.  When people come in after a long day, they sit down, and I get to make them smile, helping them begin the end of their day.

What’s the most unusual ingredient you have used in a cocktail?

I'd have to say, my Tobacco bitters.  It’s my only secret recipe, and we use this ingredient primarily in our Marlboro Man cocktail!

What’s your favorite drink that you make at home?

At home, I like to pour a really fine bourbon into a glass!  Haha!  OR, I love a good martini!  I like to make myself a Beefeater martini on the rocks, slightly dirty, with three olives!  

What’s one bar tool you couldn’t live without?

Jiggers and bar spoons!  

Get your own bar spoon for your home bar.

Tip for home bartenders?

Always measure your ingredients, and get yourself a jigger!  Also, don’t use shelf stable mixers, always go fresh!!!

What was your inspiration for your Whiskey Ginger Mule recipe?

I wanted something that was approachable but really great!  Even someone who isn’t into whiskey would really enjoy a drink because it's balanced with great flavors that work so well with each other.

You don’t have to travel to Cincinnati to enjoy a libation by this cocktail maven.  Enjoy her easy to make Whisky Bourbon Mule at home, here’s how.

Whiskey Ginger Mule Recipe

Cocktail Ingredients:

  • 2 oz bourbon whiskey
  • .5 oz homemade ginger simple syrup (see recipe below)
  • .5 oz lime
  • 3- 4 oz ginger beer  - Fever Tree
  • fresh grated nutmeg

Cocktail Directions:

  1. Add the bourbon, ginger syrup, and fresh lime juice to a mixing glass with ice.
  2. Shake shake shake.
  3. Strain over ice into 100% copper moscow mule mug
  4. Top with ginger beer and fresh grated nutmeg

Ginger Simple Syrup Recipe:


  • 750ml bottle
  • 1 cup of sugar
  • 1 cup of water
  • 1 cup sliced fresh ginger (you can leave the skin on)

Syrup Preparation:

  1. Measure out the ingredients and add to a pot
  2. Bring the mixture to a rolling boil, stirring, to prevent scorching
  3. Turn down the heat and let simmer for about 5 minutes
  4. Remove from the heat and let the syrup cool to room temperature
  5. Use a sieve to strain out any solid pieces, and bottle the syrup.
  6. The syrup will keep in the refrigerator from 2-3 weeks.

All Molly's social handles; FB, Twitter, Instagram, Pinterest, YouTube


Facebook- Public Figure Page -

Instagram- @Mollywellmann




  • Sounds delicious. On menu for this evening!!!


    Awilda Harrington

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