I have another fun cocktail for you and it is a doozy. As I explained yesterday I am doing a few herbal cocktail recipes for Annette at Sustainable Eats as part of a year-long learning experience using The Urban Farm Handbook as a guide/launching point and Annette as your fearless leader. You can’t go wrong with participating. Stop by and see what things are happening over there!
In the meantime, I know what is happening here. Rhubarb. Rhubarb and mint. The cocktail today is a spin on the classic Moscow Mule.
Perhaps 7 or 8 years ago the Ladyfriend and I went to dinner with my parents and my (non-drinking) dad became very excited seeing a Moscow Mule on the menu. He told us a bit of the history (essentially an advertising ploy) of the drink, we all tried it, and it quickly became one of my favorite warm weather drinks. Or a maybe-spring-is-coming-afterall drink. Or a yay-the-mint-is-back drink. It is gingery, fizzy, refreshing perfection.
Rhubarb Moscow Mule
A true Moscow Mule has either no simple syrup, or just a few dashes. If I have mint simple syrup on had I sometimes use that. Other times I skip it all together. For this seasonal version, however, I used a mildly sweet rhubarb syrup. Rhubarb and ginger pair perfectly, so the drink was outstanding. I’m out of ginger beer. Help!
Also, you need a copper mug. Sure, you can drink one without it, but it won’t be the same. I have no idea why not, but it won’t.
- 2 oz vodka
- ~½ oz rhubarb simple syrup (see notes below)
- 1 oz lime juice
- ~3 oz of strong ginger beer (such as Cock ‘n Bull)
- spring of mint (I use several and muddle them up a bit)
- slice/wedge of lime
- Mix vodka, simple syrup, and lime juice in a cocktail shaker.
- Pour over ice in classic copper mug.
- Top with ginger beer.
- Garnish with mint and a lime wedge.
- Don’t run your copper mugs through the dishwasher like we did. They develop somewhat unsightly tarnishes. Oops.
For Rhubarb Simple Syrup: I am always inspired by the Hungry Tigress and her Rhubeena led me to make a rhubarb simple syrup. However, when I decided to make it I didn’t think to check how she made it. In the end I made it like I do most simple syrups: fruit/flavor, sugar, plus water. For this I used about 2 ½ cups of chopped (red) rhubarb, 1 cup of water, and 1 cup of sugar. I cooked it until the rhubarb was squishy (~15 minutes) and then removed from heat. Cool, strain, and bottle. Easy.
Search ebay, etsy, and thrift stores for your own copper mugs and enjoy!