Marigny Mule

Grapefruit and tarragon do the trick

1 Oz. Gray Goose Vodka

½ Oz. Deep Eddy Ruby Red Grapefruit Vodka

2 Oz. Goslings Ginger Beer

1 Cup Water

1 Cup Sugar

13 Sprigs Tarragon

3 Limes' Peels

1 Wedge Grapefruit

spirits & cocktails

Beginner

spirits & cocktails

In our July 2016 issue, we provided a preview of the 2016 Tales of the Cocktail event, which takes New Orleans by storm every summer. In 2016, a pre-conference competition challenged bartenders from around the world to re-imagine the Moscow Mule within the following parameters: the drink had to have a base spirit (didn't need to be vodka), an element of ginger, and some sort of fizz. We've collected recipes from three of the stand-outs: the Marigny Mule (below from Brian Christie, Assistant Food & Beverage Manager at Ritz-Carlton New Orleans), the Nazca Mule, and Lord Wotton's Regret.

Glass Used: Rocks 

Directions

For the syrup: In a sauce pan, boil 1 cup of water and add 1 cup of sugar and stir until sugar is dissolved. Add the tarragon and lime peels to the simple syrup and let sit for a few hours until flavors have been released into the simple syrup. Remove the limes and tarragon from the simple syrup. 

For the drink: In a rocks glass add ice, Grey Goose, Deep Eddy Ruby Red, and half an ounce of the flavored syrup. Fill the drink with 2 oz of Goslings Ginger Beer. Smack a tarragon sprig on your palm to release the flavor and oils before adding the sprig to the drink. Slide a grapefruit wedge onto the rim.