Moscow mule by Millie Peartree
PersonalPoints™ per serving
Double or triple the ginger syrup recipe and keep it stashed in your fridge for Happy Hour anytime. Have patience when making the syrup so that it doesn't boil or simmer too rapidly and burn. Feel free to adjust the quantity of the mint and ginger to your liking. You can also swap sugar substitute and diet ginger soda for the sugar and sparkling water, if you prefer.
4 fl oz
2 Tbsp, peeled, crushed
Fresh lime juice
4 fl oz
½ cup(s), freshly grated
12 fl oz
48 fl oz, ginger-flavored
Fresh mint leaves
4 sprig(s), for garnish
- To make ginger syrup, combine sugar, water, and crushed ginger in a small saucepan. Bring to a boil over high heat; reduce heat to low and gently simmer a few minutes until a syrupy consistency. Cool to room temperature, then strain syrup and store in refrigerator.
- When ready to make cocktails, muddle lime juice with grated ginger in a pitcher. Add vodka, 8 fl oz ginger syrup, and sparkling water; stir well.
- Pour cocktails over ice into chilled mugs; garnish with mint.
- Serving size: an 8 fl oz cocktail
Bronx Chef Millie Peartree starting cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous mini cupcakes but she is also a successful caterer and restaurateur.