Meyer Lemon Mule
To provide even more flavor depth to her drinks, mixologist Erin Hines, from Bitter Girl Bitters includes prepared shrubs (in this case, a vinegared syrup) and we’re thrilled that she’s chosen to use O’s vinegars to help infuse character to her cocktails. Try the recipe tonight!
Ingredients
For the shrub:
2 ½ cups raw cane sugar
2 cups water
3 oz fresh ginger, sliced
4 cinnamon sticks
3 oz O White Balsamic Vinegar
For the cocktail:
2 oz Meyer Lemon Vodka (or regular vodka will work)
1 oz Ginger-Cinnamon Shrub (recipe below)
¾ oz lemon juice
3 droppers of Pear Jordan Bitters
2 oz ginger beer
Ice
Meyer lemon garnish
Instructions
For the shrub:
Combine sugar, water, ginger and cinnamon sticks to a medium pot.
Simmer on low heat for 2 hours.
Strain and let cool.
Add 3 oz O White Balsamic Vinegar and mix.
For the cocktail:
Add vodka, shrub, lemon juice and bitters to a shaker.
Add ice and shake.
Double strain over fresh ice into a copper mug.
Top with ginger beer and garnish with a Meyer lemon twist.
Notes
Yes, making the shrub takes a bit of time, but don’t skip this important ingredient, as it imparts flavor and depth. As an added bonus, the leftovers will last for days on the counter and you can splash a small amount into a glass of sparkling water for a refreshing, non-alcoholic drink.
Meyer Lemon Mule
To provide even more flavor depth to her drinks, mixologist Erin Hines, from Bitter Girl Bitters includes prepared shrubs (in this case, a vinegared syrup) and we’re thrilled that she’s chosen to use O’s vinegars to help infuse character to her cocktails. Try the recipe tonight!
Ingredients
For the shrub:
2 ½ cups raw cane sugar
2 cups water
3 oz fresh ginger, sliced
4 cinnamon sticks
3 oz O White Balsamic Vinegar
For the cocktail:
2 oz Meyer Lemon Vodka (or regular vodka will work)
1 oz Ginger-Cinnamon Shrub (recipe below)
¾ oz lemon juice
3 droppers of Pear Jordan Bitters
2 oz ginger beer
Ice
Meyer lemon garnish
Instructions
For the shrub:
Combine sugar, water, ginger and cinnamon sticks to a medium pot.
Simmer on low heat for 2 hours.
Strain and let cool.
Add 3 oz O White Balsamic Vinegar and mix.
For the cocktail:
Add vodka, shrub, lemon juice and bitters to a shaker.
Add ice and shake.
Double strain over fresh ice into a copper mug.
Top with ginger beer and garnish with a Meyer lemon twist.
Notes
Yes, making the shrub takes a bit of time, but don’t skip this important ingredient, as it imparts flavor and depth. As an added bonus, the leftovers will last for days on the counter and you can splash a small amount into a glass of sparkling water for a refreshing, non-alcoholic drink.
Meyer Lemon Mule
To provide even more flavor depth to her drinks, mixologist Erin Hines, from Bitter Girl Bitters includes prepared shrubs (in this case, a vinegared syrup) and we’re thrilled that she’s chosen to use O’s vinegars to help infuse character to her cocktails. Try the recipe tonight!
Ingredients
For the shrub:
2 ½ cups raw cane sugar
2 cups water
3 oz fresh ginger, sliced
4 cinnamon sticks
3 oz O White Balsamic Vinegar
For the cocktail:
2 oz Meyer Lemon Vodka (or regular vodka will work)
1 oz Ginger-Cinnamon Shrub (recipe below)
¾ oz lemon juice
3 droppers of Pear Jordan Bitters
2 oz ginger beer
Ice
Meyer lemon garnish
Instructions
For the shrub:
Combine sugar, water, ginger and cinnamon sticks to a medium pot.
Simmer on low heat for 2 hours.
Strain and let cool.
Add 3 oz O White Balsamic Vinegar and mix.
For the cocktail:
Add vodka, shrub, lemon juice and bitters to a shaker.
Add ice and shake.
Double strain over fresh ice into a copper mug.
Top with ginger beer and garnish with a Meyer lemon twist.
Notes
Yes, making the shrub takes a bit of time, but don’t skip this important ingredient, as it imparts flavor and depth. As an added bonus, the leftovers will last for days on the counter and you can splash a small amount into a glass of sparkling water for a refreshing, non-alcoholic drink.
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