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Behind the Bar: The Moscow Mule at Culinary Dropout

Behind the Bar: The Moscow Mule at Culinary Dropout

In yesterday's Behind the Bar, Eric Carfagnini of Culinary Dropout talked about his favorite drink to make, the Moscow Mule. The retro cocktail from the 1950's has been modernized with the bar's own ginger agave syrup.

Behind the Bar: The Moscow Mule at Culinary Dropout

One of many traditional-with-a-twist cocktails on Culinary Dropout's drink menu, the spicy yet sweet libation is classy with an edge.

The Recipe: 3/4 oz ginger agave syrup ½ oz lime juice 2 oz Tito's Vodka club soda candied ginger

How to make it: To make your own ginger agave syrup, combine equal parts of pureed ginger extract (made by pureeing ginger root and straining through a chinois) and the agave syrup of your preference.

For the cocktail, combine the ginger agave syrup, lime juice and vodka in a cocktail shaker. Shake and pour into a glass, top with club soda and a slice of candied ginger.


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