Farmer Elijah’s Creole Mule Recipe

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Farmer Elijah's Creole Mule Recipe

By: Rebecca Sturt, Consultant at Pineapple, Dubai, United Arab Emirates.

Recipe:

  • 1 1/2 ounces Elijah Craig Small Batch Bourbon
  • 1/2 ounce Ruby Port
  • 1 1/4 ounces fresh carrot juice
  • 1 ounce fresh orange juice
  • 1/2 ounce fresh lime juice
  • 3/4 ounce fresh red bell pepper, ginger and chili syrup (SUB RECIPE/INSTRUCTIONS INCOMING)
  • Splash of East Imperial Mombasa ginger beer

Garnish: 1 buttered Cajun baby corn cob, 1 baby carrot, 1 slice of fresh ginger, 1 red chili, half a small lime and a sprinkle of Louisiana Cajun Seasoning (Mix Cajun seasoning, crushed mixed peppercorns, and coarse sea salt with a hint of lime zest to create a fine powder).

Directions:

  1. Build in a mixing glass, stir with hard ice for 20 seconds, and then double strain into a copper mug over cut or cubed ice.
  2. This drink is easy to batch and store chilled and then pour over fresh ice.
  3. Garnish with buttered Cajun baby corn, baby carrot, lime wheel, fresh ginger, red chili, and a sprinkle of Louisina Cajun Seasoning.

Inspiration:

My inspiration for this cocktail came from my love of making drinks with vegetables, and a recent visit to New Orleans. I wanted to create an easygoing and slightly healthy cocktail, made with fresh ingredients available year round. I chose Elijah Craig Small Batch Bourbon for its full flavor and bold finish, and because it also works well with vegetables, especially red bell peppers and spices like ginger. I took myself off to a local farm to find some fresh produce, and as Elijah Craig was a farmer I thought this was fitting. I love red bell peppers, and they are readily available around the world, as well as being rich sources of antioxidants and vitamin C. The ginger adds a hint of spice to complement the peppers, and is also one of the “must” components in a mule cocktail. I chose carrot and orange juice as they are a perfect match and a healthy drink on their own, and I found that they perfectly complemented the flavor of the port. Mules also eat carrots, which is another nice link back to the farm.

Rebecca Sturt

Rebecca Sturt

Rebecca began her career as a barback in 1995, and since then has never looked back. She has traveled the world, training and educating bartenders and sharing her love of the bartending craft for over 21 years. Over the years as a trainer and ambassador, she has educated and inspired more than 10,000 bartenders. A bartender at heart, she has had the opportunity to work in some amazing countries, gaining inspiration and sharing her knowledge across London, Beirut, Singa-pore, Australia, Africa, Maldives and now the UAE. Arriving in Dubai in 2006, Rebecca helped pioneer the bartending scene. She built and ran the first dedicated bartender training facility in the UAE, a position she held for over nine years, and now she runs the Dubai Bartenders Club. Recebba can also now be found running her own bar consultancy company, called Pineapple.