New Delhi Mule Recipe

Prep and juice

Peel the turmeric and ginger roots with the edge of a spoon or peeler. Chop into small pieces. Place chopped roots in a small blender or mini food processor with the hot water to help extract oils and soften fibers. Blend on high for 30–45 seconds until a coarse puree forms.

Strain and sweeten

Strain the puree through a fine-mesh sieve or cheesecloth into a measuring cup, pressing on solids to extract as much liquid as possible; you should get roughly 2–3 oz of concentrated juice. Stir in the fresh lemon juice and honey (or simple syrup) until dissolved. Chill briefly if not using immediately. This yields the turmeric-ginger juice used in the cocktail.

Assemble

Fill a copper mug or highball glass with cubed ice (about 1 cup). Pour in the vodka, 1.5 oz of the prepared turmeric-ginger juice, pineapple juice, and fresh lime juice.

Top and balance

Stir once to combine, then top with about 4 oz chilled ginger beer. Taste and adjust: add up to 0.25 oz more turmeric-ginger juice or 0.25 oz more pineapple or lime juice if you prefer brighter or sweeter notes.

Garnish and finish

Thread the candied ginger onto a small skewer and rest it on the rim, or add a pineapple wedge and lime wheel. If desired, very lightly dust the top with a 0.25 tsp sprinkle of turmeric powder for color. Serve immediately.

If you prefer a non-alcoholic version, omit the vodka and increase chilled ginger beer to 8 oz, or add 2–3 oz sparkling water plus more pineapple juice for body.

Store leftover turmeric-ginger juice in a sealed jar in the refrigerator for up to 4 days. Shake before use.