Bangkok Mule Recipe
Vodka, ginger beer, house pomegranate infusion. Bold and refreshing.
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Ingredients
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Cocktail
House Pomegranate Infusion (make ahead)
Method
House Pomegranate Infusion (make ahead)
Make simple pomegranate syrup
Combine pomegranate juice and granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer, about 3–4 minutes. Remove from heat and cool to room temperature.
Infuse with vodka and orange
Once the syrup is cool, stir in 1 cup vodka and add the orange peel. Transfer to a clean jar, seal, and refrigerate for at least 12 hours (overnight preferred) to allow flavors to meld. Strain out orange peel before using. Store refrigerated up to 2 weeks.
Cocktail Preparation
Chill serving glass
If possible, chill a copper mule mug or highball glass in the freezer for 5–10 minutes, or fill it with ice to cool while you prepare ingredients.
Build the cocktail
Fill the chilled mug or glass halfway with fresh ice. Pour 2 oz vodka, 0.75 oz house pomegranate infusion, and 0.5 oz fresh lime juice over the ice.
Top and balance
Top with 4 oz ginger beer. Add 2 dashes of angostura bitters on the surface and gently stir once or twice with a bar spoon to combine — just enough to integrate the infusion and lime without flattening the ginger beer's fizz.
Garnish and serve
Add a teaspoon of pomegranate seeds into the drink for texture and visual contrast. Garnish with a fresh mint sprig slapped between your palms to release aroma and a lime wheel on the rim. Serve immediately with a straw or stirrer.