Serpent and the Mule Recipe

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Serpent and the Mule Recipe

By: Jesse Carr, Bar Director, Balise, New Orleans, Louisianna.

Recipe:

  • 1 1/2 ounces Raisin Infused Rhum Barbancourt 8yr (see recipe below)
  • 1/2 ounce Giffard Bigallet China China liqueur
  • 1/4 ounce Giffard Vanille de Madagascar liqueur
  • 3/4 ounce lime juice
  • 1/2 ounce pineapple juice
  • 1/2 ounce ginger syrup (one part ginger juice to one part sugar, heated until sugar dissolves.)
  • Topped with Fever-Tree ginger beer

Directions:

  1. Combine all ingredients, except ginger beer, in a shaker tin with ice, short shake (about 6-8 shakes), and then strain into a mule mug and add ice.
  2. Top with Fever-Tree ginger beer.
  3. Garnish and enjoy.

Garnish:

Manicured pineapple skin hung on the rim, with three pineapple leaves inserted.

Raisin Infused Rhum:

1/2 cup of raisins to one 750mL bottle of of Rhum Barbancourt 8 year. Place in an ISI. Shake and charge with cO2 and shake again. Let sit for five minutes and then slowly let all the pressure out and strain off Rhum.

Inspiration:

The book The Serpent and the Rainbow inspired the name, while the actual flavors of the cocktail were inspired by the city of New Orleans and the great pineapple cakes that I have had here.

Jesse Carr

Jesse Carr

Raised along the eastern seaboard, from Georgia to Virginia where he was raised by mostly his grandparents, Jesse started the beginnings of learning what would later become his passion and career. Jesse’s grandparents were true southerners, with a love of socializing and always believed that it was five o’clock somewhere. He would participate by playing bartender. After attending military school, he moved to California to attend college and stretch his legs. While at college, Jesse began bartending at local pubs and fond his fondness for hospitality. After some traveling he landed in New York, where he began working with some of the greatest talents in the industry. He found a home for the past three years at the James Beard Winner Maison Premiere, where he and his colleagues worked tirelessly to create one of the best bars in the world.