Dead Sea Mule


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“I wanted to do a simple variation on a Moscow Mule that featured one of the ingredients common in the Levant,” says Michael Nemcik, the beverage director at Jaffa Palms and West Third in Los Angeles, referring to the Eastern Mediterranean region that encompasses Israel, Jordan, Lebanon, Palestine and Syria. He makes a house-made grenadine eschewing the rosewater, which he says doesn’t play well in the drink. Instead, Nemcik uses a smaller amount of sugar to retain the tart flavor of the pomegranate juice. It’s all balanced out by the sweeter, more ginger-forward profile of Fever-Tree ginger beer.

  • 2 oz Ilegal mezcal
  • 3/4 oz Fresh lime juice
  • 1 oz Grenadine*
  • 5 oz Fever-Tree ginger beer
  • Garnish: Mint sprig
  • Garnish: Candied ginger
  1. Add mezcal, lime juice and grenadine into a Collins glass with ice.

  2. Top with ginger beer.

  3. Garnish with mint sprig and 2 skewered pieces of candied ginger.

  4. *Grenadine: Heat mix of pomegranate juice and cane sugar in 3:2 ratio by weight just below boiling. Remove from heat when sugar dissolves and let cool. Store in refrigerator up to 3 weeks.


Watch the video: Jagermeister Berlin Mule and Making Your Cocktails (May 2022).


Comments:

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