Chef Jason Morse, founder and executive chef of 5280 Culinary, Offers a Twist on This Trendy Drink.
With so much industry attention being focused on unique beer flavors, it's no wonder that these bold brews are also being used to make trendy cocktails. The Moscow Mule, which features ginger beer, is one of the fasted growing beverages in the industry and boasts increased menu penetration of more than 47 percent among restaurants serving alcohol, according to Datassential research. Here is a unique twist on this popular beverage by Chef Jason Morse of 5280 Culinary.
- 2 tsp brûlée dried sweetened blueberries (about 6-8 blueberries)
- 3/4 cup ice cubes
- 1 tsp sugar
- 2 tsp lime juice
- 1.5 oz blueberry-flavored vodka
- 1 wedge lime for garnish
- Ginger beer
- Sugar the rim of a copper mug or glass.
- Fill ¾ of the way with ice cubes.
- Add lime juice, half of brûléed blueberries, and vodka.
- Top off with ginger beer.
- Garnish with lime wedge and remaining brûléed blueberries.
For the brûléed blueberries:
- Using a crème brulee torch, slowly torch dried blueberries until the sugar starts to caramelize and smolder. Toss the blueberries and torch again until mostly all blueberries are brûléed. Let cool.
- If you do not have a brûlée torch, the same process can be done very carefully using your oven broiler and cookie sheet pan. Be sure to use oven mitts to rotate the cookie sheet pan! Once done, allow to cool and then garnish in your cocktail.
Makes one serving.