Photo by Brei Olivier
In our July 2016 issue, we provide a preview of the 2016 Tales of the Cocktail event, which takes New Orleans by storm July 19—24. This year, 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
Ingredients
- 1 oz. Grey Goose Vodka
- 1/2 oz. Deep Eddy Ruby Red grapefruit vodka
- 2 oz. Goslings Ginger Beer
- 1/2 oz. tarragon lime syrup (see recipe below)
For the syrup:
- 1 cup water
- 1 cup sugar
- 12 tarragon sprigs
- peels from 3 limes
For garnish:
- 1 tarragon sprig
- 1 grapefruit wedge
Method
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.
