Recipe:
- 2 ounces Reyka vodka
- 1/2 ounce Dolin Genepy des Alpes liqueur
- 1/4 ounces lime juice
- 1/4 ounce cane sugar syrup (2:1 ratio)
- 2 dashes lemongrass tincture (see recipe below)
- Approximately 3 ounces ginger beer (see recipe below)
Directions:
- Build drink in a copper mule mug, and then top with ginger beer.
- Garnish with microplaned lime zest.
Lemongrass Tincture:
200 ml overproof vodka
30 grams lemongrass
5 grams lime peel (no pith).
Rapid infuse within a half liter whipping siphon. Double charge with two N2O canisters, shaking between each dose of nitrogen. Shakeand let stand for five minutes before straining.
Ginger Beer:
185 grams ginger, peeled, and juiced (yields 150 ml juice)
150 ml lime juice
100 ml cane sugar
600 ml water
Whip ingredients in a bowl until thoroughly mixed. Strain all ingredients through wet linen lined chinois conical seive strainer. Use a funnel to get all of the ingredients into a soda siphon, and then double charge. Shake between each dose of nitrogen.
Inspiration:
The classic Moscow mule is delicious, but I believe it lacks the depth and dimension of some of today’s highly sophisticated cocktails. The addition of the Genepy liqueur adds the herbal, botanical notes that the drink was missing. Lemongrass adds a bright vegetal component that plays very well with the botanical notes of the Genepy. The homemade ginger beer brings everything together into a harmonious libation that will be the best mule you’ve ever tasted.
