Spicy Moscow Mule Cocktail
After having them at bars, Steven and I got really into making Moscow Mules at home. So much so that we even bought our own set of copper mugs (these, in the 12 oz size), which is what the drinks are traditionally served in. Because copper is expensive, copper mugs are relatively pricey, and in some bars if you order a Moscow Mule they’ll hold your driver’s license until they get the mug back because too many people have stolen them. You can definitely drink them out of a regular glass, but they really are better out of a nice frosty mug.
This drink is a bit of a variation on a standard mule because I used my spicy infused alcohol in place of half of the vodka. You can definitely taste the spice, so Steven and I christened it a Kickin’ Mule. I talked about infusing alcohols here, but this was one of my favorites from that batch of experiments. Here’s how to make Ginger Lime Chili infused vodka:
Take a fifth of vodka (750 ml) and add 3 inches peeled ginger, sliced, plus 2 dried arbol chilies, plus the zest from 1 lime. Store in a cool, dark place and shake every day. Infuse for about 1 week, then strain through a fine-mesh strainer. If you want it extra spicy, add back in one of the chilis. Allow to mellow for another few days before drinking.
1 oz vodka
1 oz ginger chili lime infused vodka
4 to 6 ounces ginger beer
juice of 1/2 lime
Squeeze lime into a copper mug (or a glass ). Add 2 or 3 large ice cubes, then pour in the vodka and chili lime infused vodka and fill with cold ginger beer. Stir and serve garnished with a lime slice.
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