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
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Ingredients
- Szechuan vodka
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2 tablespoons
szechuan peppercorns, crushed
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32 ounces
vodka
- Mule
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1 ounce
ginger juice
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2 ounces
lemon juice
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3 ounces
simple syrup
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10 ounces
club soda
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4 ounces
lime juice
Directions
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Add the peppercorns to the vodka, shake and keep in a dark place for at least 4 days, preferably a week, shaking daily. Strain.
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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.
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To make the ginger 'beer', mix the ginger juice, lemon juice, simple syrup and club soda.
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Put ice cubes in a glass, add 2 ounces vodka, 1 ounce lime juice and 4 ounces ginger beer each to four glasses.
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