When I was first introduced to the Moscow Mule cocktail – a classic combination of ginger beer, vodka, and lime served best in a copper mug to keep it icy cold, I instantly became a fan. I’m not sure what I love more — the spicy ginger beer, tangy lime, or the shiny copper mug that looks so special and really does retain the cold for a long time. When I started working on a menu for this pomegranate molasses video collaboration with the Food Guru video production company, I honed in on the idea of a complete meal including a cocktail. And somehow the idea of adding some tangy pomegranate molasses and a bit of fresh mint came to mind. After a few attempts at the right method and proportions, I came up with this easy recipe for a Minty Pomegranate Mule Cocktail.
If you want to serve this without alcohol for a luncheon or a crowd of young guests, eliminate the vodka, add in some sparkling water and it’s a very refreshing mocktail.
What’s your go-to vodka-based cocktail?
(Many thanks to Ariel Sultan of the Food Guru for the gorgeous shot above of the cocktail)
- 2 ounces vodka
- 4-5 mint leaves
- ½ of lime squeezed
- 1 tablespoon pomegranate molasses
- 4 oz ginger beer
- Fill a copper mug or serving glass of your choice with ice.
- Place the mint leaves in the bottom of a cocktail shaker, lightly muddle the leaves with the end of a wooden spoon or a muddler if you have one – no need to mush or muddle them too much – just release the flavor – you’ll be able to smell the minty aroma.
- Squeeze the lime and drop the wedge in the shaker.
- Add the pomegranate molasses and vodka.
- Fill the shaker with ice cubes, cover and shake vigorously.
- Pour the liquid from the shaker over the ice-filled copper mug and then fill the mug to the top with the ginger beer.
- For Mocktail: sub club soda for the vodka (it was really delish as a mocktail)