Pear Ginger Mule Recipes
GINGER PEAR MOSCOW MULES
For these Moscow Mules, I used a favorite (and extremely underrated) fall fruit: the pear! There is nothing as delicious as a juicy, ripe pear. And combined with the ginger beer? AH! It's heaven in a (fancy frosty copper) mug.
Provided by Jessica Merchant
Categories beverage
Time 40m
Yield 1 serving
Number Of Ingredients 7
Steps:
- For the vanilla ginger syrup: Add the sugar to 1/2 cup water in a small saucepan. Scrape the seeds out of the vanilla bean and add them and the whole pod to the saucepan along with the ginger. Bring the mixture to a boil, whisking until the sugar dissolves, then simmer for 1 to 2 minutes. Remove from the heat and set aside to cool to room temperature. If you're making this ahead of time, store it in the fridge with the vanilla bean pod and ginger still in the syrup. If you're using it as soon as it cools, remove the ginger and the pod. (This will make about 1/2 cup of syrup; keep it stored in the fridge for a week or so.)
- For the cocktail: Fill a copper mug with ice. Stir the vodka, pear cider and 1 ounce vanilla ginger syrup in the mug. Top it off with ginger beer, drop in a few pear slices and serve!
PEAR & GINGER MULE
Make and share this Pear & Ginger Mule recipe from Food.com.
Provided by Julie Bs Hive
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Shake all ingredients with ice. Strain into a rocks glass and top of with non-alcoholic ginger beer. Garnish with a wedge of pear.
Nutrition Facts : Calories 141.3, Sodium 0.8, Carbohydrate 0.9, Sugar 0.2
GINGER MULE
Steps:
- In cocktail shaker, muddle mint sprigs, candied ginger, simple syrup, and lime juice. Add gin, ginger beer, and ice, and shake vigorously. Fill highball glass with three or four large ice cubes. Pour in drink and garnish with mint and candied ginger.
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- Stir all of the ingredients together in a copper mug. Top with a lot of ice and garnish with pear, mint and lime.
- Bring the ingredients to a soft boil over medium heat. Once the sugar is melted, let the syrup simmer for 15 minutes on low. Remove from the stove and let it cool to room temperature before straining and removing the chunks of ginger!
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