Turmeric Mule Recipe
derel vodka, turmeric, ginger, tarragon simple, lemon, lime
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Ingredients
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Cocktail
Garnish & Finish
Method
Tarragon-Turmeric-Ginger Simple Syrup
Make the syrup
Combine 1 cup water, 1 cup granulated sugar, 2 tablespoons peeled thinly sliced fresh ginger, 1 tablespoon grated fresh turmeric (or 1 tsp ground turmeric), and 4–6 fresh tarragon sprigs in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Once simmering, reduce heat to low and steep for 8–10 minutes, covered, to infuse flavors.
Remove from heat, strain through a fine-mesh sieve into a heatproof container, pressing on solids to extract liquid. Discard solids, let the syrup cool to room temperature, then refrigerate until chilled. Yields about 10–12 oz; use 0.75 oz per cocktail. Store in the refrigerator up to 10 days.
Assemble Cocktail
Prepare glass
Fill a mule mug or highball glass with ice (crushed or cubed). If using, briefly chill the glass beforehand.
Build
In a cocktail shaker (or mixing glass) add 2 oz vodka, 0.5 oz fresh lemon juice, 0.5 oz fresh lime juice, and 0.75 oz tarragon-turmeric-ginger simple syrup. If you like a touch of aromatics, add 1 dash Angostura bitters.
Shake or stir
If using a shaker: add ice and shake vigorously 10–12 seconds until chilled. If using a mixing glass: stir with ice 10–15 seconds to chill and slightly dilute.
Strain and top
Strain the chilled mixture into the prepared mug or glass over fresh ice. Top with about 3 oz ginger beer (adjust to taste) and gently stir once to combine.
Garnish
Garnish with a fresh tarragon sprig tucked into the drink and a lime wheel or wedge on the rim. If desired, very lightly dust the top with a pinch (about 1/8–1/4 tsp) of ground turmeric or grate a tiny bit of fresh turmeric for color (be cautious — turmeric stains).
Serve
Serve immediately with a straw or stirrer so the drinker can refresh the ginger beer as it dissipates. Adjust syrup or citrus in subsequent pours to taste.