Mumbai Mules

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%
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