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

  1. In an 8 oz. mug or glass, add whisky, peach shrub and peach puree.
  2. Stir to blend.
  3. Fill glass with ice and top with ginger beer, slowly stirring to blend.
  4. Garnish with pickled peach slice.

*Peach Shrub and Puree recipe:

  1. In a large bowl, add 3 cups of fresh sliced peaches.
  2. Pour 1 cup of sugar over top.
  3. Cover and refrigerate for 12 hours.
  4. Remove from fridge and stir to coat any undiluted sugar.
  5. Add 1 cup apple cider vinegar.
  6. Stir, cover and refrigerate for 48 hours (you can stir during this time to dissolve the sugars).
  7. When ready, strain the syrup (peach shrub) into mason jars or airtight containers.
  8. Reserve half of the peach slices and puree them in a blender for peach puree.
  9. 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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