Casa de Kei: The Irish Mule

2 oz Irish whisky (Jameson, Bushmills, etc.)

1/2 lime, squeezed

A few dashes of Peychuad's Bitters

Shake it up with ice and add it to your copper mug from Umami Mart

Pour in 3 oz ginger beer

Garnish with a lime wedge

Kanpai!

*Kid Skwid is a sous chef at Spago restaurant in Beverly Hills. On his rare days off, he enjoys riding his bike around LA and going to the beach. Follow him on Instagram (@kidskwid5) to see his gourmet breakfasts at Casa de Kei.