Fresno Mule

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Tim Riley, Beverage Director, Bagby Restaurant Group, Baltimore
The National Culinary Review, November/December 2014

Ingredients

1.5 oz. vodka
0.25 oz. 2:1 Fresno chili syrup
0.5 oz. Combier Framboise
0.75 oz. lime juice
2 oz. house ginger beer

Instructions

Add vodka, Fresno chili syrup, Combier Framboise and lime juice to a Moscow Mule mug; stir briefly to integrate components. Add crushed ice; fill with ginger beer. Stir again to integrate; top with more crushed ice.

Tags

Beverage, The National Culinary Review, Vegetarian

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!