The Garden Mule Recipe

May 16, 2025

Chef Demetrius Brown crafted the Garden Mule cocktail for DIG’s Cocktails and Castoffs event

CATEGORIES Recipes

The Garden Mule

Ingredients

1.25 oz rum (we recommend Navèt 1804 Rum)
0.75 oz Cocalero Liqueur
0.50 oz cilantro syrup (see below)
0.50 oz fresh lime juice
2 oz ginger beer
Garnish dehydrated lime

Directions

In a shaker combine rum, Cocalero, cilantro syrup, and lime juice.
Shake well with ice.
Strain into a rocks glass filled with fresh ice.
Top with ginger beer.
Garnish with a dehydrated lime slice.
Sip and enjoy.

Cilantro Syrup

Ingredients

35 oz sugar
35 oz water
2 scotch bonnet peppers (poke holes in them)
2 bunches of cilantro

Directions

Combine all ingredients in a medium saucepan.
Poke holes in the scotch bonnets and add them to the mix.
Bring everything to a gentle simmer over medium heat.
Once simmering, turn off the heat and let the mixture steep for 30 minutes.
Lightly crush the ingredients to release flavor, then strain.
Store the syrup in the refrigerator.

Demetrius Brown

Demetrius has been on a relentless quest to explore Caribbean and Afro-American cultures and culinary traditions. He creates food that connects with his roots, channeling heritage into his extraordinary contemporary cuisine. As the co-owner of Bread & Butterfly in Atlanta, he crafted the Garden Mule cocktail for DIG’s Cocktails and Castoffs event—a fundraiser showcasing the culinary skills of some of Atlanta’s top chefs. The love they put into their dishes, the stories and passions cooked into their food reflect the very work DIG does every day.