The Copper Kettle Mule Bar & Eatery – Nebraska’s Mule Bar - Strictly Business Magazine

The Copper Kettle Mule Bar & Eatery (copperkettlemulebar.com) is Nebraska’s Mule bar. They offer a wide selection of over 30 craft mules, all of which include freshly squeezed lime juice and are served in 100% copper mugs to give you the highest quality cocktail they can offer. When you first enter The Copper Kettle, you’re greeted by a quiet atmosphere boasting gorgeous copper décor. We loved the unique blend of seating offered – high tops, booths and tables, bar seating, and even a living-room style couch area for cozy and relaxed after-hours drinks with friends.

We started off with a round of drinks. The Caribbean was very tasty with pineapple vodka, coconut rum, fresh pineapple juice, lime, and ginger beer combined to offer a refreshing mellow taste. Next up was the Thai mule, which shined because of its chile-infused vodka. Our group raved over the perfect level of sweet and heat in this drink. The last mule we tried was the Spiced Pear, which is served with a slice of pear sprinkled with cinnamon, which works wonderfully to create a stunning mixture of citrus and spice. We also tried a craft cocktail, the Hi-Pom, a gorgeous drink created with house-crafted hibiscus liqueur. It is served in a tall glass and has a frothy texture.

: The Carribean

: Thai Mule

: Spiced Pear

: Hi-Pom

The Copper Kettle has so many more options than just what we tried, so we heard from the owners to see what their favorites were to keep in mind for our next visit. Matt Rogge is a fan of the Irish mule, made with Jameson Irish Whiskey. Adam and Mackenzi Dodworth both agreed that the Juniper is their favorite, a combination of muddled mint and premium gin.

Our appetizers included chips with Salsa, Queso, and Jalapeno Spinach Artichoke Dip, as well as Kettle Nachos. The tortilla chips are made in-house with house-made taco seasoning. The house-made salsa is not your typical salsa; an arbol and ancho chile salsa, it offers a smooth consistency. Our favorite dip was the Jalapeno Spinach Artichoke Dip. This savory, warm dip is easy to eat, and much to our group’s pleasure, contains lots of spinach.

Our first entrée was a Wagyu Burger, offered exclusively on Wednesdays. The burger comes with skinny seasoned fries and any toppings you choose: cheese, bacon, raw and grilled veggies, unique sauces, a fried egg, and more. We also tried six different tacos, each of which were topped with the house-made red cabbage slaw and sauce and stuffed full to give you your value. The Carne Asada Tacos stuck out as a favorite from the meat options—very tender to make for easy eating. We also tried the Sweet Potato Vegan Tacos, which melted in our mouths with its sweet, natural taste, thanks to the variety of fresh vegetables and black beans combined in the shell. Even meat lovers will opt for this vegetarian option because of how delicious they are! The Black Bean Vegan Tacos were amazing as well. They come with zucchini, red bell pepper, roasted corn, vegan chipotle aioli, and cilantro, in addition to the black beans and red cabbage slaw. Finally, the Shrimp Tacos were Paige’s favorite. They were the only tacos served on a flour shell rather than a corn shell; Chef Adam finds the flour taste to better complement the shrimp, and we agreed.