I used to drink too much. So much in fact, I had to stop drinking for a few years. It really did me a world of good.
Lucky for me I didn’t have the kind of drinking problem that required me to stop drinking forever. But taking time off changed my attitude towards alcohol and these days, except on very rare occasion, I prefer to drink something really nice and not too much of it.
All my favorite ingredients combined, I am Captain Cocktail!
Cut back to a few years ago, when I was in the mood for a nice refreshing cocktail but not in the mood to go outside. I had ginger beer. I had sake. And some other bits and bobs. “Make yourself a Japanese mule,” the internet whispered into my ear.
I was short a cucumber then, but it really needs a few slices because otherwise your cocktail will turn out quite dry. Perfect as a refresher on a hot summer evening but also spicy enough to last you throughout cold winter nights.
Japanese Mule: A Ginger Beer and Sake Cocktail
Equipment
- Jug + covering
- Fridge
Ingredients
- 1 can ginger beer
- 1 c - 250 ml sake better quality means better results here
- bunch coriander stems removed
- 1/4 cucumber thinly sliced
- 1/2 lime thinly sliced
- 1" - 1.5 cm ginger peeled and thinly sliced
- ice cubes to taste, in summer
Instructions
- Slowly pour 1 can of ginger beer into a jug. Let it run in gently down the side to avoid it losing too much fizz.
- Add 1 c - 250 ml of sake.
- Roughly tear up leaves of 1 bunch of coriander and add these to the gingerbeer/ sake mixture with 1/4 thinly sliced cucumber, 1/2 thinly sliced lime and 1" - 1.5 cm's of peeled and thinly sliced ginger.
- Cover and let sit in your fridge to let the flavors come together for a little bit, about 15 minutes or so. And pour into the most beautiful glasses you can find.
- Finish with some ice cubes if you want.
Notes
