Born in the Forties and popularized in the Fifties, the Moscow Mule is the perfect summer thirst quencher. This retro classic’s ginger bite is balanced with the lime juice and honey of our Ginger Shrub, and is typically served in an iconic copper mug.
Moscow Mule
- ½ ounce – 1 ounce Ginger Shrub
- 1-2 ounces Premium Vodka
- Seltzer Water
- Lime Slices
- Mint Sprig
In an iced mixing glass, combine vodka, ginger shrub and seltzer water to taste. Shake well in a cocktail shaker and pour into a Collins glass or, ideally, into a copper mug. Garnish with a lime slice and mint sprig.
Ginger Beer
- ½ ounce – 1 ounce. Ginger Shrub
- Seltzer Water
- Lime Slices
In an iced Collins glass, combine ginger shrub and seltzer water to taste. Gently stir with a bar spoon and garnish with a lime slice.
Ginger Lime Quick Shrub
Ingredients
Yields 1 – 1.5 Pints
- ½ cup (120 mL) Cider Vinegar
- ½ cup (120 mL) Turbinado Sugar
- ½ cup (120 mL) Honey
- 5 Cloves, Whole
- 2 Apples
- 4 Limes
- 8-12 ounces Whole Ginger
Specialized Equipment
Chinois/Strainer
Cold-Press Juicer
Process
- In a saucepan, combine honey, sugar, cloves and cider vinegar.
- Dissolve sugar and honey completely to create simple syrup.
- Allow syrup to cool to room temperature. This ensures that the clove flavor will be infused.
- Juice the remaining ingredients in a cold-press juicer.
- Strain the juice through a chinois and reserve.
- Combine juice and simple syrup in an airtight container and shake.
- Allow the resulting shrub to sit refrigerated for 12-24 hours before using, to mature.
If no juicer is available you may use a blender or conventional juicer. Be sure to peel, seed and chop the Limes and apples before blending and straining.
The finished product can be utilized in a variety of ways: over ice with soda for a ginger beer or add vodka and a lime garnish for the perfect Moscow Mule.
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Questions?
If you have any questions about this recipe, contact me at rcarrier@airculinaire.com. For questions about in-flight catering, contact weborders@airculinaire.com.
