Mumbai Mule
Cardamom vodka with pear and apple over ginger beer. Spiced and long.
13ozMug holds 13 oz of liquidCeramic or copper, for hot drinks and mules.Build
| Cardamom-Infused Vodka | 1¾ oz50 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| apple juice | 1¾ oz50 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| pear puree | 1 oz30 ml⅝ oz20 ml⅞ oz25 ml1 ⅛ oz35 ml1 ⅜ oz40 ml1 ¾ oz50 ml |
| fresh lime juice | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml⅞ oz25 ml |
| Cinnamon Syrup | 1¾ teaspoons9 ml |
| Fentimans ginger beer | to top |
Rescaled to your 1 oz30 ml pour. Written around 1¾ oz50 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1¾ oz50 ml.
Rescaled to your 2 oz60 ml pour. Written around 1¾ oz50 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1¾ oz50 ml.
Rescaled to your 3 oz90 ml pour. Written around 1¾ oz50 ml.
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Preparations
Drop ten green cardamom pods into a bottle of vodka and leave it somewhere cool and dark for a fortnight, shaking every few days. Strain.
Bring a cup of water to the boil with two cinnamon sticks in it. Stir in two cups of sugar until it has dissolved, take the pan off the heat, cover it, and leave it at room temperature overnight. Strain it through cheesecloth before you bottle it.
Method
- Put ice in the copper mug and build the drink in the mug, adding the ingredients in the order they are listed.
- Stir until cold. Garnish with fresh parsley, dehydrated pear slice, and confectioners' sugar.
Mixology by Whiphttps://mixologybywhip.com/recipes/mumbai-mule
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