Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we’re going to be putting a bright and sunny spin on a fizzy classic: The Moscow Mule.
Photos by Claire Lower.
[referenced url=”https://www.lifehacker.com.au/2017/08/3-ingredient-happy-hour-the-polarising-pickletini/” thumb=”https://i.kinja-img.com/gawker-media/image/upload/t_ku-large/xk4skjfbmi79z8janldz.jpg” title=”3-Ingredient Happy Hour: The Polarising Pickletini” excerpt=”Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are featuring a bracing and briny favourite of mine that I have been sipping on for years. The polarising Pickletini.”]
I have nothing against the “regular” Moscow Mule. The combination of vodka, fresh lime juice and ginger beer is a triumph of tart and sweet refreshment. But the other day I was browsing through the produce at my grocery store, when some very happy looking Meyer lemons caught my eye. These slightly rounder and orange-er lemons are thought to be crossed with either a Mandarin or regular orange, and they have a sweeter, less acidic pulp and juice. (They also smell perfect. I honestly want to smell like a Meyer lemon all of the time.)
When added to a mule, Meyer lemon juice renders the slightly bracing cocktail a little softer, and a little sunnier. It’s almost like drinking a ginger lemonade but, you know, boozy. To make this sweet and sour sipper, you will need:
- 60mL of vodka
- 22mL fresh Meyer lemon juice
- 90-120mL of spicy ginger beer (not ale).
Add the vodka and juice to a collins glass and give it a little stir. (You could also use the classic copper mug, but you don’t need to.) Scoop some ice in there, and top with 90-120mL of ginger beer. Give everything one more tiny little gentle stir, and have a sip of liquid sunshine.
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