Mumbai Mules {with Coriander, Cumin and Saffron}

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An unconventional take on the Moscow Mule, this savory-sweet, vodka-based cocktail gets a kick from toasted coriander, cumin, cardamom, and saffron as well as loads of fresh ginger.

*Many thanks to Ritual Photo Work for sponsoring The Bojon Gourmet this month! Mitch and Jessica take the most stunning and unique wedding photographs around. Check out their work here.*

When Sarah was considering her flavoring plans for blood orange sodas a few weeks ago, her sentiments matched my own. “I pretty much want every drink ever to have ginger in it.” I couldn’t have agreed more. Which is why I immediately ordered a Mumbai Mule when my friend Vanessa (who makes these fabulous recipe and ingredient boxes) took me to ABV for the first time. I had a dance rehearsal to attend afterward, but we sat at the bar and ordered a couple of drinks and some snacks. It quickly became my new favorite.

ABV has a minimalistic aesthetic that I adore. They offer no plastic straws with your drink, nor utensils of any kind with your food. Vittles include halved and grilled little gems topped with green goddess dressing, salumi plates, tiny fish and chips, and the ABV – a box of vegetables, a.k.a. pickles! You don’t need a dictionary to read their menu, which is cleverly organized by type of spirit, yet each drink is inventive, well-balanced, and very quaffable. The vibe is relaxed and the bartenders friendly – no easy feat in the hipster-infested Mission.

Vanessa always orders the same two drinks, and I followed suit. We each started with a Tarragon Collins, tall glasses of gin shaken with bright green simple syrup and lemon. The bartender divulged the secret of the green drink, which happened to be my very same secret for obtaining green ice cream: the chilled syrup was blended with loads of fresh tarragon, then strained, maintaining its fresh flavor and vibrant hue.

We finished our first round and, sensing that it was safe to have another, I followed Vanessa’s lead and ordered a Mumbai Mule, a cloudy golden drink garnished simply with a spring of mint. The first sip was eye opening: intensely spicy, almost savory, with just a hint of sweetness and citrus. It was a far cry from the usual mule, syrupy sweet gingerale topped with cheap vodka. It was what I want every mule – every cocktail, really – to taste like.

Somehow I ended up at dance practice, giggling and reeking of gin. Somehow my dance buddies found this not repulsive but appealing, and we all ended up back at ABV afterwards, where I tried two equally tasty drinks, one full of smoke and bourbon, the other an herbaceous brandy and honey concoction. I was hooked. (And subsequently, hungover.)

But it was the mule I couldn’t get out of my mind. I tried in vain to recreate it at home, using the same technique as the Collins and pureeing and straining fresh ginger with simple syrup to preserve its bright, floral flavor. I wasn’t sure where the spiciness was coming from, but I tried adding cardamom, turmeric, and honey. Tasty, but not quite it.

Then when Jay surprised me with V-day resos at our favorite Indian restaurant in the Lower Haight, we decided to swing by ABV for pre-dinner cocktails. The place was bustling but we managed to score two seats at the bar where we shared a mule and a collins (I’ve since instituted a two-drink limit). I casually grilled the bartender, who said that the vodka was infused with coriander, cumin, and lots of saffron. “No cardamom?” I asked. “No cardamom.” I learned that while most mules get lime, they use lemon in theirs as it pairs better with the other flavors.

Rather than risk botching large quantities of vodka with faulty infusions, I toasted the spices and added them to the syrup, and I did add a bit of cardamom, which gave the drink a touch more depth, I thought.

Thus I present to you my version of ABV’s mumbai mule. The saffron and fresh ginger give the drink a pretty golden hue, and the coriander, cumin and cardamom all blend into a subtle background spice. Use a decent vodka here; I like Hangar 1. I think our bartender summed it up best. “It smells like you’re about to take a bite of Indian food,” she said, “but then it tastes like a rad cocktail.”

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Good Libations:
One for the Money {Cocchi Americano, St. Germain, Cardamom, Saffron, Prosecco}
Matcha Mint Juleps
Moroccan Mojitos
Pink Grapefruit Vieux Mot
Bergamot Mojitos
 
One year ago:
Smoked Cardamom Ice Cream with Salty Honey Caramel Swirl
Two years ago:
Coffee Stout Sticky Toffee Puddings
Three years ago:
Chocolate Pistachio Rugelach
Four years ago:
Sticky Date Pudding 
Five years ago:
Apple Huckleberry Pie with Sourdough Pâte Brisée  

Mumbai Mules

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An unconventional take on the Moscow Mule, this savory-sweet, vodka-based cocktail gets a kick from toasted coriander, cumin, cardamom, and saffron as well as loads of fresh ginger.
Prep: 10 minutes
Total: 10 minutes
Servings: 1 drink
Author: The Bojon Gourmet

Ingredients

For the spiced ginger syrup (makes 1 cup, enough for 8 drinks):

  • 2 teaspoons coriander seed
  • 1/2 teaspoon cumin seed
  • seeds from 5 green cardamom pods
  • a big pinch of saffron threads (about 1/16 teaspoon)
  • 3/4 cup organic blonde cane sugar
  • 1/2 cup boiling water
  • 1/2 cup chopped fresh ginger root (2.25 ounces / 65 grams)

Per mule:

  • 2 ounces vodka (I used Hangar 1) (1/4 cup)
  • 1 ounce spiced ginger syrup (above) (2 tablespoons)
  • 1/2 ounce strained fresh lemon juice (1 tablespoon)
  • ice
  • sparkling water
  • mint sprig

Instructions

Make the spiced ginger syrup:

  • In a small, heavy skillet, combine the coriander, cumin, and cardamom seeds and saffron. Heat over a medium flame, shuffling the pan frequently, to toast the spices until they are fragrant and start to pop, 30 seconds once the pan is hot.
  • Meanwhile, stir together the sugar with the boiling water until dissolved (or mostly dissolved). Add the syrup, toasted spices, and ginger to a blender and blend until fairly smooth. Strain the syrup through a very fine mesh strainer, pressing on the solids to extract the good stuff. Use immediately or (preferablchill the syrup until cold, at least 1 hour and up to several days.

Make the mules:

  • In a shaker or jar, stir together the vodka, ginger syrup, and lemon juice for 30 seconds. Strain into a highball glass filled with ice, top off with sparkling water, and top with a mint sprig. Taste, adding more lemon or syrup if you feel the drink needs it. Enjoy immediately.

Notes

Inspired by ABV.
Nutritional values are based on one drink.

Nutrition

Calories: 212kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 29mg | Sugar: 21g | Vitamin A: 1.7% | Vitamin C: 6.7% | Iron: 5.7%
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

Mumbai Mules

Inspired by ABV

For the spiced ginger syrup:
(Makes 1 cup, enough for 8 drinks)
2 teaspoons coriander seed
1/2 teaspoon cumin seed
seeds from 5 green cardamom pods
a big pinch of saffron threads (about 1/16 teaspoon)
3/4 cup organic blonde cane sugar
1/2 cup boiling water
1/2 cup chopped fresh ginger root (2.25 ounces / 65 grams)

Per mule:
2 ounces (1/4 cup) vodka (I used Hangar 1)
1 ounce (2 tablespoons) spiced ginger syrup (above)
1/2 ounce (1 tablespoon) strained fresh lemon juice
ice
sparkling water
mint sprig

Make the spiced ginger syrup:
In a small, heavy skillet, combine the coriander, cumin, and cardamom seeds and saffron. Heat over a medium flame, shuffling the pan frequently, to toast the spices until they are fragrant and start to pop, 30 seconds once the pan is hot.

Meanwhile, stir together the sugar with the boiling water until dissolved (or mostly dissolved). Add the syrup, toasted spices, and ginger to a blender and blend until fairly smooth. Strain the syrup through a very fine mesh strainer, pressing on the solids to extract the good stuff. Use immediately or (preferably) chill the syrup until cold, at least 1 hour and up to several days.

Make the mules:
In a shaker or jar, stir together the vodka, ginger syrup, and lemon juice for 30 seconds. Strain into a highball glass filled with ice, top off with sparkling water, and top with a mint sprig. Taste, adding more lemon or syrup if you feel the drink needs it. Enjoy immediately.

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59 thoughts on “Mumbai Mules {with Coriander, Cumin and Saffron}”

  2. You definitely have me craving a cocktail at 9.30am with this post! I love drinks that manage to combine unusual flavours and this sounds absolutely right up my street with those heady spices and the brightness of the lemon. So lovely!

    Reply

  6. I love it when you make cocktails, Alanna!! This reminds me of one of my favorite drinks here in Berkeley. It's a daiquiri that uses homemade "Mumbai bitters". The cumin is what puts it over the top for me. I'll be thinking about this aaalllllll day :)

    Reply

    1. That's about the highest compliment imaginable, Todd – thank you. The feeling is very mutual. I'm still dreaming of your cardamom mules – next on my list to try. And where oh where can I find that daiquiri?? I must have it!

      Reply

  8. i love it when you make cocktails, too! no one shoots cocktails like you shoot cocktails. i swear you make photographic magic happen like a brilliant alchemical booze wizard. (i love the fizz in the first photo! ahh, i want that in mah mouth!)

    your experience (minus the hangover part) with ABV sounds awesome. i'm a huge fan of ginger drinks (and bartenders who tell you their drink secrets), too. cheers!

    Reply

  10. Alanna, you are killing me with these! I like my spices in my food and my drinks traditional but these photos and your words describing the drink are so incredible I am very tempted to experiment and spice up my drink. The first photo…are those bubbles jumping out of the glass? Wow! Maybe this weekend I will be brave enough. :-)

    Reply

  12. These photos look FANTASTIC!!!!.. I love that you determined to get the recipe aka. "casually grilled the bartender." I want to see how to turn your happy demeanour into that 'casually grill.' Either way, I love it.

    Reply

  18. This drink sounds absolutely divine! And your photos and storytelling are amazing, as always. I want to know how in the world you captured the fizz leaping out of the glass in that first photo — it drew me in from the instant I saw it! Infusing herbs and spices into simple syrups is one of my favorite ways to add character to drinks (and I couldn't agree more, all drinks should have ginger in them!), so I'll definitely be trying this soon.

    Reply

    1. Thanks, Willow! I'm loving your blog! Thanks for the sweet words. :) I zapped the drink with my soda siphon and took that shot the moment afterwards with a fast shutter speed to freeze the action. Cheers!

      -A

      Reply

  22. I thought that moscow mules were a summer drink, but with all of these wonderful spices, I think it's the perfect winter drink. Just what we need to get through the rest of this awful winter!

    Reply

  28. I just wanted you to know that I have made this drink twice. The first time was for a date night a few months ago and the second was for a dinner party we hosted last night (Indian-themed, of course). It is absolutely spectacular! I followed the directions precisely and I would not change a thing. Everyone loved it so much that they would alternate between the real cocktail and a mocktail (with club soda) so that they could keep drinking them all night. THANK YOU!!

    Reply

    1. Aw, that totally makes my day – so glad you guys love it! Thanks for giving my recipe a try and for the super sweet note. :)

      Reply

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