This spicy Japanese take on the classic cocktail needs plenty of ice
The classic Moscow mule gets a Japanese makeover with a fiery, spicy twist.
Wasabi mule
Serves 1
For the shiso syrup (optional)
50g caster sugar
1-2 shiso leaves
For the drink
50ml Japanese vodka – Haku
20ml fresh lime juice
½ tsp (2½g) wasabi paste
10ml shiso syrup (see above), or simple sugar syrup
Ginger beer, to top
1 lime wheel, to garnish
1 sprig of mint, to garnish
First make the shiso syrup, if using (otherwise, use standard sugar syrup instead). Put the sugar, shiso leaves and 50 ml of just-boiled water in a small saucepan and stir until the sugar dissolves. Leave to cool and infuse for 30 minutes, then pour into a clean jar and seal. The syrup will now keep in the fridge for up to a month.
To make the drink, put everything bar the ginger beer and garnish in a shaker, add ice and shake hard. Double strain into a chilled tumbler (at the restaurant, we use a copper mug, the traditional vessel for a mule), add fresh ice cubes to fill it up by two-thirds, then top with ginger beer and crown with more ice, this time crushed. Garnish with a lime wheel and sprig of mint, and serve.
Source: The Guardian
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