A “hot” new take on a classic cocktail
Sometimes you experiment in cooking, and the results are not so good. Other times, you experiment, and you make something fantastic. This is one of those latter examples.
For roughly a year now, I’ve been absolutely in love with the Moscow Mule. I discovered it in the Bartender manga and was entranced by the idea of ginger beer, having been used to ginger ale, which I do quite enjoy. The idea of an even more potent ginger beverage being used in a cocktail was quite appealing.
When I saw it on the menu at a classic bar, I had to order it immediately. I was quite impressed, and made it my drink of choice to make at home. But then I thought, what can I do to really make it my own?
I decided to bring the heat, and replaced the “plain” vodka with habanero infused vodka. With the spiciness of the ginger beer and the slow burn of the peppered up vodka, I dubbed it the Molotov Mule.
So are you sold yet? Well you’ll need some habanero vodka, so let’s get to that part first.
There are various suggested manners to infusing spirits with peppers. Some people simply prick the skin of the peppers with toothpicks before submerging them whole in the booze. Others remove the seeds and halve them, others go full barrel and cut up the peppers and leave the seeds in.
By the way, this is Crystal Head Vodka, in case that wasn’t obvious enough. Super thanks to my friend Mike for gifting it to me. 750 mils of vodka is in there. For this application, one habanero pepper.
