The Queen's Mule
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Credit: Paul Taylor, Beverage Director, Vintage Restaurant Group, Virginia
The National Culinary Review, November/December 2014
12 mint leaves
1.5 oz. Sailor Jerry spiced rum
0.5 oz. maple syrup
0.5 oz. lime juice
Ginger beer (recipe follows)
2 dashes Abbott's or angostura bitters
2 dashes Peychaud's bitters
3 mint sprigs full of leaves, for garnish
2.5 oz. ginger juice
3 oz. cane sugar
0.5 oz. molasses
2 oz. lemon juice
2 oz. pineapple juice
22 oz. water
1 piece star anise
½ cinnamon stick
1 t. allspice
1 t. cloves
Small pinch salt
Put mint leaves in Collins or Zombie glass; gently muddle. Add rum, maple syrup and lime juice; fill with crushed ice. Fill with ginger beer.
Float both bitters on top of cocktail. For garnish, make bouquet of mint sprigs; slap and place in cocktail.
For ginger beer:
Put water in saucepan over medium-high heat; bring to a simmer. Add cinnamon, star anise, salt, sugar and molasses; continue to simmer for 30 minutes. Remove saucepan from heat. Put allspice and cloves in mixture; steep about 5 minutes. Grate large ginger knob through micro plane; strain juice, discard pulp. Strain mixture; mix liquid with ginger juice and lemon juice. Add enough water to make mixture equal 32 oz. liquid. Put in freezer for at least 15 minutes (mixture should be super-cold before putting it in siphon). Charge siphon with CO2 cartridge; shake siphon about 30 seconds to integrate gas. (Keep siphon refrigerated until ready to use.)
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