Kickback Mule Recipe
Locally distilled Cirrus Vodka, habanero-simple syrup, Maine Root Ginger Beer
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Ingredients
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Cocktail
Habanero Simple Syrup (makes about 6 oz)
Method
Habanero Simple Syrup
Make syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes just to a simmer (do not boil vigorously).
Remove the pan from heat. Add the halved habanero pepper to the hot syrup. For medium heat, leave seeds mostly intact; for milder syrup, remove seeds before adding.
Allow the habanero to steep in the syrup as it cools to room temperature, about 30–45 minutes for moderate heat. Taste after 15–20 minutes if you prefer to monitor heat level.
When syrup reaches desired heat, strain through a fine-mesh sieve (or cheesecloth) into a clean jar, discarding pepper solids. Refrigerate. Syrup keeps up to 2 weeks refrigerated.
Cocktail Assembly
Fill a mule mug or highball glass with ice (about 1 cup).
Add 2 oz Cirrus Vodka, 0.75 oz habanero simple syrup, and 0.5 oz fresh lime juice to the glass.
Top with approximately 4 oz chilled Maine Root Ginger Beer. Gently stir once or twice to combine—avoid over-stirring to keep carbonation.
Garnish with a lime wheel or wedge on the rim and, if desired, a thin slice of fresh habanero floated on top for aroma and visual heat (use caution).
Serve immediately. Adjust habanero syrup amount to taste: reduce to 0.5 oz for milder, increase to 1 oz for more spice.