The Cocktail Diaries: Moscow Mules
It's not just ginger beer and vodka... here's my recipe for making the perfect Moscow Mule!
Whoo. It’s been a busy week already and it’s only Tuesday. At least I think it’s Tuesday. Tomorrow evening begins the first round of Feast Portland parties, and the fun don’t stop until Sunday.
I have been working hard both at work and at home to get ahead of the game a little. Blog posts are written. Handwritten notes to VIP hotel guests are done. Tonight, Dave bottled my second batch of kombucha – next time I need to plan the timing a little bit better so there’s no lapse in supply. I made cookies and dinner and folded clothes and am currently waiting for my nails to dry. Our goal is to wake up early tomorrow to go on a run, because tomorrow will be crazy.
In the meantime, I’m having an Old Fashioned. With peach.
It seems fitting – it’s the middle of September and we are still enjoying summery warm (and dry) weather. Instead of the traditional sugar cube/simple syrup I added a teaspoon of peach syrup.
It’s just another way for me to hold on to summer.
Here’s what you need:
2 oz. rye
1 tsp. peach syrup*
2 dashes Angostura bitters
2 dashes orange bitters
Orange or lemon zest
*To make: bring 1 cup water, 1 cup sugar and 1 mashed ripe peach to a simmer in a saucepan and keep at a simmer for 5 minutes. Cool, then double strain. Refrigerate.
Use a pint glass or mixing glass full of ice, and add the rye, syrup and bitters. Stir until icy cold.
Add ice to a rocks glass and strain the rye mixture into the glass. Garnish with maraschino cherry and citrus zest.