Beijing Mule Cocktail Recipe From Cameron Bogue

Name: Beijing Mule Cocktail Recipe From Cameron Bogue
Cook time: 5 min
Total time: 5 min
Ingredients: 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.

By Tasting Table Staff/Oct. 23, 2009 2:20 pm EST

Recipe adapted from Cameron Bogue

Beijing Mule

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Beijing Mule, adapted from Cameron Bogue

Prep Time

minutes

Cook Time

minutes

Servings

drink

Total time: 5 minutes

Ingredients

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.

Directions

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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