The Cure to Being a Mule Recipe

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The Cure to Being a Mule Recipe

Recipe:

  • 2 ounces Ketel One vodka
  • 1 1/2 ounces Fever-Tree seltzer water
  • 1 ounce turmeric/galangal sweetener (see recipe page 00)
  • 1/2 ounce fresh lime juice
  • 3 dashes Angostura bitters
  • Fired Cinnamon Tincture spritz (see recipe page 00)
  • Lime wheel, for garnish

Directions:

  1. Build all ingredients over ice in a copper mug, except the cinnamon tincture.
  2. Finish by spritzing the cinnamon tincture onto a lit match over the cocktail, to really bring out the cinnamon essence.
  3. Just don’t burn your fingers!
  4. Then garnish with a lime wheel, and enjoy.

Inspiration:

My inspiration in developing this cocktail was the classic Moscow Mule. I wanted to elevate this classic drink, while still keeping its basic flavors intact. With that in mind, I used galangal (Indian ginger) and turmeric, a species of ginger, to really bring in that spicy, fresh ginger flavor. I then balanced the cocktail with fresh lime juice for acidity, Angostura for bitters and a high quality seltzer water for effervescence.

Turmeric/Galangal Sweetener:

Shred fresh equal parts galangal and turmeric (around half a cup). If you can’t find galangal, subsitute fresh ginger. Place the shredded ginger in glass or plastic jar with a lid. Add a quart of sugar, mix well and store in the fridge for two days. Take out of fridge and add one quart of hot water. Stir the mixture until all sof the ugar granules have melted. Pass the sweetener through a fine strainer, chill, and enjoy adding it to your cocktails.

Cinnamon Tincture:

Put a dozen whole cinnamon sticks into a quart sized glass or plastic jar, and fill with high proof neutral spirit. Sit in a cupboard for at least a week. Pour into an atomizer, and prepare to impress your guests with cocktail theater.

Moses Laboy

Moses Laboy

Moses Laboy is the creative cocktail mind behind several bars and eateries throughout New York City. He has been credited as one of the pioneers who brought the cocktail scene back to Harlem, via his hand in the creation of the beverage program at celebrity Chef Marcus Samuelsson’s Harlem hotspots — Red Rooster and Ginny’s Supper Club. A born and bred native of New York City’s Spanish Harlem, Moses Laboy started his restaurant career in 1992 as a server assistant, and quickly moved up the ranks to server, head bartender and management. Moses has enjoyed success consulting on beverage programs for celebrity chefs such as Marcus Samuelsson (Red Rooster, Harlem), Elizabeth Falkner (Krescendo, Brooklyn), Annie Wayt (202 in Chelsea Market), Alex Urena (Pamplona), and restaurateur Donatella Arpaia (Donatella & D Bar). He has also had the honor of creating and serving cocktails to two U.S. Presidents — President Barack Obama and former President Bill Clinton. Moses was nominated as a top ten NYC mixologist by TimeOut New York in 2015, was published in the 75th anniversary edition of the Mr. Boston Official Bartender's Guide, and was published in Gary Reagan's 101 best cocktails of the year for three consecutive years (2012-2014). He has enjoyed much media attention, including being featured as an Iconoclast bartender on the Sundance channel, featured on FOX & Fox Latino, The Wendy Williams Show, and he was also featured in the cocktail culture documentary Hey Bartender. Moses is currently Consulting Operations and Beverage Director at New York’s Bottle & Bine, and is a member of the Court of Master Sommeliers.