Rodeo Mule

• 5cl Scotch Whiskey (or Bourbon) 
• 3cl lime juice  
• 20cl Ginger ale 
• 1 Sechuan Buttons, crumbled 
• 1 Kaffir Lime Leaves 
• Kaffir Lime Leaves powder 
• crushed ice 

• Fill a 1/3 of a copper mule mug with crushed ice, add lime juice, whiskey and a crumbled Sechuan Buttons (keep a little for decoration). Stir well with mixing spoon. 
• Fill with crushed ice and top up with ginger ale.  
• Sprinkle with Kaffir Lime Leave powder and the rest of the Sechuan Buttons, add an extra Kaffir Lime Leaves for decoration. 

Pairing: Roast chicken croquette with red pepper coulis and Affilla Cress.

Recipe: Lisette Dawtrey