Our recipes:
Mumbai Mule
INGREDIENTS
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Snake Water Liquor
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Spiced ginger syrup (makes 1 cup, enough for 8 drinks):
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2 teaspoons coriander seed
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1/2 teaspoon cumin seed
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seeds from 5 green cardamom pods
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a big pinch of saffron threads (about 1/16 teaspoon)
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3/4 cup organic blonde cane sugar
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1/2 cup boiling water
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1/2 cup chopped fresh ginger root (2.25 ounces / 65 grams)
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INGREDIENTS PER MULE
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2 oz. Snake Water Liquor
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1 oz. spiced ginger syrup (above) (2 tablespoons)
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1/2 oz. strained fresh lemon juice (1 tablespoon)
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ice
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sparkling water
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mint sprig
SPICED GINGER SYRUP METHOD
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In a small, heavy skillet, combine the coriander, cumin, and cardamom seeds and saffron. Heat over a medium flame, shuffling the pan frequently, to toast the spices until they are fragrant and start to pop, 30 seconds once the pan is hot.
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Meanwhile, stir together the sugar with the boiling water until dissolved (or mostly dissolved). Add the syrup, toasted spices, and ginger to a blender and blend until fairly smooth. Strain the syrup through a very fine mesh strainer, pressing on the solids to extract the good stuff. Use immediately or (preferably) chill the syrup until cold, at least 1 hour and up to several days.
MULE METHOD
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In a shaker or jar, stir together the Snake Water, ginger syrup, and lemon juice for 30 seconds. Strain into a highball glass filled with ice, top off with sparkling water, and top with a mint sprig. Taste, adding more lemon or syrup if you feel the drink needs it. Enjoy immediately.
SNAKE WATER CREATIONS
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