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!
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.
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?
THE FIG MULE
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.
- 1.5 oz (1 shot) of vodka in each mug (3 oz total for 2)
- 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)