Fresno Mule

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


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


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.


Beverage, The National Culinary Review, Vegetarian

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