Midtown Mule Recipe

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Midtown Mule Recipe

Created by: Rori Robinson, Lead Bartender, The Spence, Atlanta, GA.

Recipe:

  • 1 1/2 ounces Absolut vodka
  • 1 ounce house pineapple ginger syrup (see recipe, page 00)
  • 1/2 ounce Dolin Blanc Vermouth
  • 1/2 ounce lemon juice
  • Club soda, to top

Directions:

  1. In a shaker tin, combine all ingredients, except the club soda, and shake vigorously with ice.
  2. Strain over fresh ice into a copper mug, then top with club soda to fill.
  3. Garnish with a slice of fresh or candied ginger.

House Pineapple Ginger Syrup:

  • 8 ounces pineapple juice (bottled)
  • 16 ounces orange juice (fresh or bottled)
  • 8 ounces lime juice (fresh)
  • 16 ounces sugar
  • 1 large bunch of fresh basil (about 20 leaves with stems)
  • 8 ounces fresh ginger root, sliced lengthwise
  • 1.5 tablespoons high-quality vanilla paste or extract (Massey’s is preferred)
  • Simmer all ingredients over medium heat for 20 minutes. Strain, reserving sliced ginger for garnishes. Allow to cool before bottling.

Inspiration:

I wanted to create a mule that isn’t overpowered by the flavor of ginger beer, which for me, can take over a drink’s flavor profile completely. By using ginger in the syrup, the need for ginger beer is eliminated altogether, and the other natural citrus and herbal flavors are equally prominent in the drink.

 

Rori Robinson

Rori Robinson

Rori Robinson is an up-and-coming craft bartender in Atlanta, Georgia. She entered the hospitality arena as a fine dining server while attending Colorado State University. While she always had an interest in tending bar, she lacked the experience to land a position. Then, in 2013, opportunity struck when Rori asked her managers at The Spence in midtown Atlanta to cross-train her behind the bar instead of hiring a replacement for a bartender that was moving away. They agreed, and she remains on as their lead bartender and cocktail creator. With only three years behind the stick under her belt, Rori has begun to make a name for herself among industry insiders, with her specialty syrups and liqueurs, creative drink presentations, and passionate spirit.