September 2009

Cocktail Recipe The Spiced Mule

Damian Windsor, The Roger Room

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Bartender: Julian Cox

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Bartender: Vincenzo Marianella

Cocktail: The Arsenal
Bartender: Zarha Bates

Cocktail: The Nettle
Bartender: Daniel Nelson

Cocktail: The Brown Derby
Bartender: Marcos Tello

Cocktail: The Spiced Mule
Bartender: Damian Windsor

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Bartender: Jason Bran

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Bartendar: Eric Alperin

Cocktail: The Fashionista
Bartender: David Kupchinsky

Cocktail: Old-Fashioned
Bartender: John Coltharp

Cocktail: Frescura
Bartender: Pablo Moix

Cocktail: Pisco Sour
Bartender: Lucas Paya

The Spiced Mule

Bartender: Damian Windsor
Bar: The Roger Room

1 ½ ounces Sailor Jerry spiced rum
½ ounce lime juice
½ ounce fresh liquefied ginger
1 ounce spice-infused simple syrup* (recipe follows)
1 ounce club soda
Cinnamon, freshly grated

*Spice-infused simple syrup (makes 1 quart): Bring to boil 2 cups water and 2 cups sugar, then simmer 10 minutes. Cool to room temperature. Add 3 teaspoons vanilla extract, 3 cloves nutmeg and 3 cinnamon sticks. Let syrup sit for 4 days. After 4 days, it’s cocktail ready.

Add first 4 ingredients to a mixing tin with ice and shake. Strain over fresh ice in highball glassbar keeper and add club soda. Dust with cinnamon


Video by Nicholas Peterson

Categories: Cocktails / Drinks / Recipes / Video

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