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Author Notes: Each year we send a New Year's card with a food and drink recipe. This year we planned to send a szechuan lamb and were brainstorming ideas for a drink. The lamb has a sprinkle of szechuan peppercorns, cumin, coriander and salt and is served with a cilantro lime chimmichurri. We decided that a version of a moscow mule would be a great pairing and came up with this recipe. It reminds me of my dad who loved very powerful ginger and also had a couple engraved moscow mule cups that were inexplicably dipped in silver. We still use them even without the iconic copper. —savorthis
- 2 tablespoons szechuan peppercorns, crushed
- 32 ounces vodka
- 1 ounce ginger juice
- 2 ounces lemon juice
- 3 ounces simple syrup
- 10 ounces club soda
- 4 ounces lime juice
- Add the peppercorns to the vodka, shake and keep in a dark place for at least 4 days, preferably a week, shaking daily. Strain.
- Ginger juice can be purchased or made several ways. A juicer is best but you can also chop in a food processor and squeeze through cheesecloth. A less effective but workable method is to freeze it, thaw it and squeeze with all your might.
- To make the ginger 'beer', mix the ginger juice, lemon juice, simple syrup and club soda.
- Put ice cubes in a glass, add 2 ounces vodka, 1 ounce lime juice and 4 ounces ginger beer each to four glasses.
- This recipe was entered in the contest for Your Best Cocktail
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