May Day Mule

This week finds me back in Dhaka, Bangladesh for work. I am kitchenless (alas) and once again am grateful to the wonderful Mixologist, Buk from Seven Spoons restaurant in Bangkok for coming to my rescue. His creation this month is spectacular because you can make almost all of it from scratch. And with all these public holidays in May, there is plenty of time to do so.

It has a fine balance of earthy and spicy flavours that make you want to just keep drinking. And it has such a fun, vibrant colour to brighten up even the rainiest of May days.

Incidentally, it feels a little punishing for me to be posting this cocktail right now. Firstly, because in Dhaka it’s about as easy to get a cocktail as it is to get a bacon sandwich in a mosque. And secondly because rather than making delicious cocktails during the public holidays, I will be working. And did I mention I’m kitchenless? Sighhhhhh…Please enjoy Buk’s marvellous work on my behalf!

Ingredients

60ml beetroot and lemongrass infusion vodka
30ml sourmix
Top up with homemade peppery ginger ale
Lemon wheel and mint spring to garnish

Method:

1. How to make your own beetroot & lemongrass infused vodka:

Add 4 slices of beetroot and 3 lemongrass stalks (sliced lengthways) to a 1 L bottle of vodka and allow to soak for several days.

2. How to make your own homemade peppery ginger ale:15 slices ginger
1 litre water
240ml simple syrup
3tsp mixed peppercorns (white, red, green)

Put all of the ingredients in a large pan and bring to the boil. Simmer for 5 mins. Allow to cool and then strain. If you have a soda-maker, pour the liquid into the soda bottle and add fizz. If not, pour into a cocktail shaker and shake well.  

3. How to make your own sourmix:

Sour mix can be bought almost anywhere cocktail mixers are sold, but it is super easy to make. Dissolve 1 part sugar in 1 part water, and mix in 1 part fresh lime juice and 1 part lemon fresh juice.

4. Place some ice cubes into a short glass. Mix together your vodka and sourmix. Shake well and pour over the ice. Top up with home made ginger ale. Garnish with lemon and mint.