My husband and I have been on a Moscow Mule kick lately. It’s not a new cocktail. Nope. But for some reason we’ve been a bit obsessed. I mean, it really is the perfect summer drink.
If you can recall, I mixed it up a few weeks ago and made one with our New York Old Tom Gin… I think that was the beginning of the obsession. That, and the fact that we had just received a set of copper mule mugs. But we’ve been making a standard Moscow Mule pretty much every weekend since then. And now, I have another twist on one using some in-season fruit I have so much of these days!
FIGS!!
I gave you a Fig Pie earlier this week, and promised you a fig cocktail, so here she is! And that pie is a fantastic way to use up a ton of those juicy fruity jewels if you’ve got yourself a tree that shoots out fruit like my mama’s does… But now we have a way for you to drink some.
(you’re welcome)
This is really as easy to make as a standard Moscow Mule, but the addition of some fresh and really ripe figs just makes it more interesting. I love the combination of fig, lime, mint and ginger. It really, really works well. Plus, who doesn’t love a little fiber with their cocktail?
(Balance, right?)
Enjoy!
THE FIG MULE
recipe makes 2, but easily doubled, tripled, etc 😉
Place the following in the bottom of 2 copper mule mugs…
- big handful fresh mint leaves, torn (1 small handful per mug)
- the juice of 2 limes (1 lime per)
- about 10 figs (5ish per, or a handful)
Muddle and squish up all the figs, while also bruising the mint leaves and releasing their aromatic oils.
Top each mug with crushed ice to fill.
Pour…
- 1.5 oz (1 shot) of vodka in each mug (3 oz total for 2)
Top with…
- 6 oz / half bottle of spicy ginger beer (12 oz bottle total for 2), or enough to fill the mug
(Shown in the pic is the brand Barritts from Bermuda)
Stir.
Sip.
Savor.
Smile.
No Comments