Carmel Valley Chophouse ditches copper, gives the Moscow Mule a French accent.

Chefs have long known when and how to tweak tradition, to update an old standard. Recently, Executive Chef Fabrice Roux decided to toy with the cocktail list at Carmel Valley Chophouse. And why not? The bar is well stocked in spirits – especially when it comes to whiskey. But a highlight from this chef-behind-the-bar is a brighter cocktail: the French Mule.

It’s made with Grey Goose vodka, Fever Tree ginger beer and a squeeze of fresh lime. Pretty familiar, so far. But Roux adds Marie Brizard anisette, which lends a nuanced herbal note with a rumbling licorice undertone to the bite of citrus and nip of ginger. And unlike a traditional Moscow Mule, there’s no copper cup: It’s served in a wine glass over crushed ice.

Of course, playing with tradition does not mean abandoning it altogether. Like its Muscovite cousin, the French Mule is sure to prove a popular pick for lounging on the restaurant’s patio under the summer sun.

Look for a list of eight craft cocktails, all $12.

CARMEL VALLEY CHOPHOUSE 13762 Center St., Carmel Valley. 659-5886, carmelvalleychophouse.com