The Moscow Mule, evolved. Fill a tall glass with ice and add 2 ounces of Juniper Green Gin, and the fresh squeezed juice from half of an organic orange. Top off with ginger beer such as Fever Tree Ginger Beer. Add a dash of bitters, if you’d like, and garnish with a lime wedge…
Jeremy Strungis at SM23 offers up this exotic cocktail: begin with half of an Asian pear, peeled. Muddle this with 0.75 ounces of Yacon Syrup, a sweet root from South America, available in specialty stores. Add 1.5 ounces of Papagayo Platinum Rum, 1 ounce of ginger beer, and 0.5 ounces of sake. Stir. Serve on…
Say what you will about the 1950’s, but one thing is for sure: people back then knew how to drink. Take the Vodka Buck, a.k.a. the Moscow Mule, a classic, dressed up here with orange and mint: Add two ounces of Vodka 14 and a generous squeeze of fresh orange to a highball glass two-thirds…
This sophisticated, wildly creative original comes to us from Stan Usinowicz, creative beverage director of the progressive top-tier mixology program at Boulder’s own Japango. It features two very unique ingredients, both of which are simple to make at home. The first is a house-made cardamom ginger beer, a unique ingredient which can be approximated at…
This twist on the Moscow Mule is a very different beast. To make it, place 4-6 fresh raspberries in a shaker with 4 ounces of Vodka 14, 2 ounces of fresh-squeezed lime juice and a dash of simple syrup. Shake vigorously with ice in order to muddle the raspberries and strain into a lowball glass…