CULTURE Food — 21 June 2013

moscow-mule-646

What’s up Ladies!  (and dudes who have mistakenly stumbled upon this site),

My name is Seth McClelland, Chef, Mixologist and owner of One Lounge, a kitchen and cocktail bar in Washington DC.  Although, I have been a life long lover of food and drink, I am uncertain of my feelings regarding today’s cocktail culture.

It seems you either have a spot slangin’ vodka sodas and Captain diets, or a stuffy gin joint with no standing room serving a bacon martini with a maple syrup infusion.  Don’t get me wrong, I love dives and mixology has its moments, but I prefer cocktails with fresh fruit, herbs, spices and classic combinations.

With this in mind, I will be giving you a new recipe each week to try at home.  Don’t worry, you won’t need to order any biology equipment or need to Google words like tincture and cynar.  What will happen is that you’ll learn how to make some really awesome classic cocktails and sometimes I may throw in how to pair them with summertime food faves

This week we’ll start slow with a Spicy Moscow Mule (or not spicy).


What You’ll Need


Spicy Moscow Mule

  • Tito’s Vodka
  • Gosling’s Ginger Beer
  • Limes (cut in half )
  • Lime Press (optional)
  • Habanero Peppers (deseeded and sliced)
  • Copper Mug (Or any opaque cool looking mug)
  • Ice
  • Straw

DIRECTIONS


1.  Fill your mug to the top with ice
2.  Pour 2oz of vodka over ice, or up to a little less than half full
3.  Place a half lime in the press and squeeze over vodka
4.  Top with Ginger Beer
5.  Toss one pepper slice in the drink and stir

Tips:  Be careful with those peppers.  One slice is enough to spice up your citrus drink, but if you get it on your hands and rub your eyes it can be painful. Also, drink with a straw because it’s way cooler!

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Cheers!!  See you all next Friday!

S

 

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About Author

Nightlife Maverick W Seth McClelland is Owner & Executive Chef of One Lounge & Restaurant as well as a real estate developer with a penchant for restoring historic properties. His gift for creating something cool from nothing special translates well from foods to drinks and spaces.

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