Beijing Mule Cocktail Recipe From Cameron Bogue

Recipe adapted from Cameron Bogue

Beijing Mule
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Beijing Mule, adapted from Cameron Bogue
  • Ice
  • 2 ounces roasted Asian pear-infused Smirnoff Vodka (or Hangar 1 Pear vodka)
  • ¼ ounce yuzu juice
  • ½ ounce saffron simple syrup (recipe follow)
  • Ginger beer
  • Lime twist, for garnish
  • *To make saffron simple syrup, bring 1 cup water and 1 cup sugar to a boil and stir until
  • sugar is dissolved. Remove from the head and add ½ teaspoon saffron threads. Place
  • into an airtight container and refrigerate for 2 days, then strain before using.
  1. Fill a tall glass with ice. Add the vodka, yuzu juice and saffron syrup and stir. Fill the rest of the glass with ginger beer. Stir, garnish with the lime twist and serve.
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