Beverages, Cocktails, Recipes

Springtime Mule

April 30, 2016

Springtime Mule (Strawberry Rhubarb Syrup, St. Germain, Vodka & Ginger Beer)

A lot has transpired since I last posted a recipe on this site. There was an apartment search, eventual move, job hunt and ending of an old job. It has made the start of this year a bit more complicated than expected. And just a few days ago, I read about the passing of Robert J. Cooper. He was the man we all have to thank for creating St. Germain. Out of pure luck, the recipe I’ve been working on included St. Germain. What started out as a way to celebrate new beginnings and Spring and the joy of rhubarb has also turned into raising a glass in honor of a brilliant man.

For a period at work, we had been making strawberry rhubarb hand pies. They were easy and delicious. One step we took was to make the filling the day before and let it macerate overnight. This sort of pre-cooked the fruit. We would strain it the next morning, fill the pies and bake them. We were left with a delicious strawberry rhubarb syrup. We used a drop or two when me made the icing. Or we’d use it in some jam. But somedays, when it got late in the day and I needed a perk, I’d grab some ginger ale and add a splash in. It was sweet (nearing TOO sweet) and refreshing. A great combination. But of course, me being me, I wanted a way to enjoy this in a more adult way. Less Shirley Temple-y. And that’s how this drink came to be.

Springtime Mule (Strawberry Rhubarb Syrup, St. Germain, Vodka & Ginger Beer)

With this recipe, you’ll be left with a pile of rhubarb and strawberries. But I have a delicious solution. Buy a box of cornbread mix (I used Krusteaz). Follow the directions on the box, but where it calls for milk, add in some ginger beer instead. Add in a splash of vanilla extract and then after it’s all mixed, fold in all those beautiful ruby strawberries and rhubarb pieces. Pour it into a pan and bake. Because of all the fruit in it, it stays moist for days. The kind of moist the sticks to your fingers. It’s messy. It’s delicious. It’s great for breakfast. It’s great for a snack. It’s great for dessert (seriously, warm it up and top with vanilla ice cream).

Throw your leftover strawberry & rhubarb pieces into boxed cornbread mix. You're welcome.

Springtime Mule
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A refreshing Springtime cocktail. The list of ingredients makes this appear a bit complicated, but in fact, it's pretty darn easy. Other than chopping, you just mix fruit together and be patient as the syrup makes itself. Then it's time to mix a cocktail!
Servings
1 cocktail
Servings
1 cocktail
Springtime Mule
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A refreshing Springtime cocktail. The list of ingredients makes this appear a bit complicated, but in fact, it's pretty darn easy. Other than chopping, you just mix fruit together and be patient as the syrup makes itself. Then it's time to mix a cocktail!
Servings
1 cocktail
Servings
1 cocktail
Ingredients
Strawberry Rhubarb Syrup
Springtime Mule
Servings: cocktail
Units:
Instructions
  1. Combine all of the ingredients for the syrup in a bowl. Toss with a spoon (or your hands) until all the sugar has dissolved. Cover with plastic (or in a tupperware bowl) and let sit overnight to really let everything macerate nicely.
  2. The next day, strain out the syrup and reserve. Save the macerated strawberries & rhubarb for jam or pie or hand pies or pudding or ice cream or sorbet or whatever you want. Just don't be wasteful and throw it out!
  3. In a large glass, combine the vodka, syrup and St. Germain. Stir to combine. Fill with ice and top with ginger beer. Garnish with a lemon and/or strawberry and/or rhubarb. Stir once more. Serve. Enjoy. Have another.
Recipe Notes

There are many ginger beers out on the market these days. Gingerale isn't really ginger beer. It's a lot sweeter, less spicy and has less of an actual ginger flavor. You can use this, but the drink will be VERY sweet, I would recommend cutting back on the syrup. Other ginger beers vary, I used Goslings for this recipe. But depending on the ginger strength of the beer you end up choosing, adjust the amounts of syrup and St. Germain to your liking.

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