Peach Mule
For a twist on the typical mule, try this recipe featuring local Propeller ginger beer, and yes, you read right – pickled peaches!
Ingredients
| 1.5 oz | Caldera Hurricane 5 Whisky |
| 0.75 oz. | Peach Shrub* (a shrub is a vinegar-based sweetener that adds a tart acidity to the drink, eliminating the need for citrus) |
| 1 bar spoon | Peach puree* |
| 3 oz. | Propeller Ginger Beer |
| Garnish | Pickled Peach Slice* |
Directions
Makes: 1 serving
- In an 8 oz. mug or glass, add whisky, peach shrub and peach puree.
- Stir to blend.
- Fill glass with ice and top with ginger beer, slowly stirring to blend.
- Garnish with pickled peach slice.
*Peach Shrub and Puree recipe:
- In a large bowl, add 3 cups of fresh sliced peaches.
- Pour 1 cup of sugar over top.
- Cover and refrigerate for 12 hours.
- Remove from fridge and stir to coat any undiluted sugar.
- Add 1 cup apple cider vinegar.
- Stir, cover and refrigerate for 48 hours (you can stir during this time to dissolve the sugars).
- When ready, strain the syrup (peach shrub) into mason jars or airtight containers.
- Reserve half of the peach slices and puree them in a blender for peach puree.
- Use the remaining peach slices, from peach shrub, for garnish.
Recipe provided by: Steven Cross/Craft Cocktails by Select Nova Scotia
This recipe was originally published in Craft Cocktails. A cocktail recipe book created to highlight the tremendous growth and success of craft distillers, brewers, winemakers, and mixologists in Nova Scotia.
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