Montego Mule

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Justin Golash’s homage to drinking on the beach in Jamaica uses a recipe for ginger beer that was his introduction into craft bartending. “It’s a great summer slushie because the heat from the ginger and ancho powder contrasts against the bright acidity of the lime juice, giving a very refreshing flavor,” says the lead bartender of Washington, D.C.’s DNV Rooftop Lounge at The Kimpton Donovan hotel. “Plus, it’s based on the Moscow Mule, which is a summertime classic.” To prevent waste, Golash freezes leftover lime juice after service to use for the drinks.

  • 1 1/2 ounces vodka
  • 1 ounce ginger juice*
  • 1 ounce spice syrup**
  • 1 ounce lime juice, freshly squeezed
  • Garnish: cocktail umbrella
  1. Add all ingredients into a blender with 12 ounces of dry crushed or pebble ice and blend.

  2. Pour into a Collins glass.

  3. Garnish with a cocktail umbrella.

*Ginger juice: Using either a centrifugal or masticating juicer, juice 3 ounces peeled and washed ginger pieces. Filter it through a chinois. Let sit overnight.

**Spice syrup: Add 1 liter of water, 4 cups of demerara sugar, the zest of 2 medium oranges, 1/2 g crushed green cardamom pods, 5 g black peppercorns, 5 g coriander, 2 1/2 g ancho powder and 1 g eucalyptus into a pot. Bring to a boil and simmer for 20 minutes to extract flavors, then filter through a chinois.

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