Someone proclaimed 2015 the “Year of the Mule” or something. Maybe. I think.
Well, whatever it was, the mule-inspired cocktail is everywhere these days.
A traditional Moscow Mule is vodka, ginger beer, and lime, served over ice in a copper mug. I went to one restaurant, where in a patriotic (?) move, they use an American-made vodka, serve it in a stainless steel mug, and call it an American Mule. I’ve made it with Cherry Vodka (Three Olives brand is a favorite) and it makes a super-refreshing variation for summer.
When I found these ridiculous little copper shot glasses at HomeGoods recently, I just knew what had to happen. Moscow Mule shooters.
When trying to refine a recipe to convert one of my favorite cocktails into a shot, my biggest concern was the bubbles of the ginger beer. I wasn’t sure how to get the bite of ginger beer without the carbonation; after a little thought, the solution was to make a strong ginger simple syrup.
My friend Vikki first introduced me to ginger simple syrup last year, and I was instantly hooked. It’s so easy to make, and keeps for several weeks in the fridge.
So first, make the ginger syrup. You’ll just need three things:
- A large piece of ginger, about the size of your hand
- 1 cup of sugar
- 3 cups of water
My recipe is more about the ginger than the sugar; Vikki’s recipe has more sugar in it. Thinly slice the ginger and put it in a saucepan with the water and sugar. I use my mandolin to slice the ginger really, really thin, so get as much surface area as I possibly can.
Bring to a boil and let everything simmer for about 20 minutes, then strain out the ginger pieces and store in the fridge until you drink all the delicious, delicious syrup.
Once you have the syrup made, putting the shots together is simple; depending on how many you’re making, just adjust the amounts.
Over ice in a shaker, pour:
- 2 parts vodka
- 1 part ginger syrup
- Juice from 1/4 lime (per shot)
Shake well and strain into shot glasses, little copper ones if you have them!