Mumbai Mule: Desi Spin To The Classic

By Aanchal Mathur

A unique take on the Moscow Mule, this vodka-based cocktail gets a kick from toasted spices as well as loads of fresh ginger. 

Ingredients

2 tsp coriander seed 1/2 tsp cumin seed Seeds from 5 green cardamom pods A big pinch of saffron threads   3/4 cup blonde cane sugar 1/2 cup boiling water 1/2 cup chopped fresh ginger root  

Ingredients

Per mule: 2 ounces vodka   2 tbsp spiced ginger syrup 1 tbsp strained fresh lemon juice Ice Sparkling water Mint sprig 

In a small, heavy skillet, combine the coriander, cumin, and cardamom seeds and saffron. Heat over a medium flame until they are fragrant. 

Meanwhile, stir together the sugar with the boiling water until 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.

For Mules, stir together the vodka, ginger syrup, and lemon juice for 30 seconds. in a shaker or a jar.

Strain into a highball glass filled with ice, top off with sparkling water, and top with a mint sprig.

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