One Eared Stag Mule Recipe

Back to Recipes
One Eared Stag Mule Recipe

Recipe:

  • 2 ounces Reyka vodka
  • 1/2 ounce Dolin Genepy des Alpes liqueur
  • 1/4 ounces lime juice
  • 1/4 ounce cane sugar syrup (2:1 ratio)
  • 2 dashes lemongrass tincture (see recipe below)
  • Approximately 3 ounces ginger beer (see recipe below)

Directions:

  1. Build drink in a copper mule mug, and then top with ginger beer.
  2. Garnish with microplaned lime zest.

Lemongrass Tincture:

200 ml overproof vodka

30 grams lemongrass

5 grams lime peel (no pith).

Rapid infuse within a half liter whipping siphon. Double charge with two N2O canisters, shaking between each dose of nitrogen. Shakeand let stand for five minutes before straining.

Ginger Beer:

185 grams ginger, peeled, and juiced (yields 150 ml juice)

150 ml lime juice

100 ml cane sugar

600 ml water

Whip ingredients in a bowl until thoroughly mixed. Strain all ingredients through wet linen lined chinois conical seive strainer. Use a funnel to get all of the ingredients into a soda siphon, and then double charge. Shake between each dose of nitrogen.

Inspiration:

The classic Moscow mule is delicious, but I believe it lacks the depth and dimension of some of today’s highly sophisticated cocktails. The addition of the Genepy liqueur adds the herbal, botanical notes that the drink was missing. Lemongrass adds a bright vegetal component that plays very well with the botanical notes of the Genepy. The homemade ginger beer brings everything together into a harmonious libation that will be the best mule you’ve ever tasted.

Mikey Kilbourne

Mikey Kilbourne

A native Atlantan, Mikey Kilbourne discovered his passion for cooking as a teenager. While his initial plan was to follow in his father’s footsteps and become a doctor, the more time he spent in the kitchen, the more he realized he could not imagine having a career in any other industry. He is a graduate of the Culinary Institute of America (CIA) in Hyde Park, New York, where he received an associate’s degree in Culinary Arts and ultimately graduated with a bachelor’s degree in Culinary Arts Management. After CIA he returned home to Atlanta, where he was hired at Bacchanalia, and learned about hospitality in one of the region’s great dining rooms. Mikey brings his passion for great ingredients and unique flavor combinations to his work behind the bar, where his culinary training is apparent in the house-made syrups, tinctures, bitters and other cocktail ingredients that ascribe to the One Eared Stag philosophy of making everything on premise from scratch. When he’s not at One Eared Stag, you might find Mikey working with clients on private dinners through his company Pilot Light. a passion project that draws on his knowledge of high-level cooking, service and beverage pairing.