Moroccan Mule
a cocktail recipe
Karyn Maier is a freelance writer and creator specializing in natural wellness, the botanical arts, and culinary creations that use herbs and spices. She has written for many industry and consumer publications in both new and traditional media, including ePregnancy, Fitness Link, Club Mom, Let's Live, Natural Living Today, Real Woman, The Herb Quarterly, American Fitness, Mother Earth News, Delicious!, Better Nutrition, etc. She is also the author of several books on using herbs, and a contributor to cookbooks. Ms. Maier is frequently interviewed as an expert by national magazines, including Real Simple and Mother Earth Living. She has also been a guest on several radio talk shows such as Gary Null's Natural Living, The Deborah Ray Show and Martha Stewart Living.
This spicy-sweet cocktail is inspired by the Moscow Mule, a popular drink in the 1940s made with ginger beer and traditionally served in a copper mug to hold the chill. This is a two-step recipe that marries a simple ginger-infused syrup with toasted Moroccan-style spices.
TIME (ACTIVE) | 1 H 15 M
TOTAL | 1 H 15 M
1 SERVING
| 8 oz
SPECIAL EQUIPMENT:
BLENDER
MESH STRAINER
for the syrup:
Place all the spices but the ginger root in a heavy skillet and heat over medium heat. Once the pan is hot, toast the spices until fragrant (about 30 seconds), stirring often to prevent burning. Remove from heat and set aside. Combine the water and chopped ginger root in a small saucepan and bring to a boil. Remove from heat, cover and let steep for 10 minutes. Strain, reserving the liquid. Return the liquid to the pan and reheat just to the boiling point. Turn off the heat and stir in sugar until dissolved. Transfer the syrup and the toasted spices into a blender. Cover and blend for 2 minutes. Strain through a fine mesh sieve and chill for at least an hour.
for the mule:
Fill a shaker halfway with ice. Add the vodka, syrup, lemon juice and shake well. Strain into a copper mug (or a highball glass) filled with 2-3 ice cubes. Top off with sparking water.
Use a good quality vodka for this recipe. As a point of historical interest, the original mule cocktail first served at the Cock ‘N’ Bull in Hollywood, CA made the small Connecticut-based company that produced Smirnoff Vodka famous. If you’d like to garnish your drink, a fresh mint leaf is ideal.
Store unused syrup in the refrigerator and use within one week.
seeds
decorticated
A strong spice with equal parts menthol, floral, and sweet flavor.
0.39 oz - PORTION$0.50
2.3 oz - JAR$10
2.3 oz - REFILL$9
10 oz - REFILL$25
whole
A versatile spice with a bright citrusy flavor. Coriander seed is found in dishes from many cultures: Tex-Mex, Indian, Middle Eastern, etc. Whole seeds are also found in pickling spices.
0.18 oz - PORTION$0.50
1 oz - REFILL$4
4 oz - REFILL$13
whole
The smooth round berries of dried allspice are warm and pungent in aroma. As its name suggests allspice is redolent of a mix of spices including clove, cinnamon, nutmeg and juniper.
0.14 oz - PORTION$0.50
1.2 oz - JAR$5
1.2 oz - REFILL$4
5 oz - REFILL$13
vietnamese
whole
Our Vietnamese whole black peppercorns have an intense aroma, but a more mellow taste with flavor notes of wood. Their medium heat is used in everything from salads to steak.
0.35 oz - PORTION$0.50
1.8 oz - JAR$6
1.8 oz - REFILL$5
8 oz - REFILL$13
whole
One of the strongest spices, clove is pungent and sweet. An essential component of garam masala.
0.11 oz - PORTION$0.50
1.1 oz - JAR$5
1.1 oz - REFILL$4
6 oz - REFILL$14
chopped
Spicy and fragrant with a warming heat, ginger is used throughout the world for both sweet and savory foods.
0.18 oz - PORTION$0.50
1.1 oz - JAR$4
1.1 oz - REFILL$3
5 oz - REFILL$11
