Bulla's Moscow Mule: How to Make Oprah's Favorite Drink
This Moscow Mule has a real kick to it.
When it comes to celebrating the big O's -- Oprah and the Olympics, of course -- you need a really good cocktail.
Short Order was recently invited to attend a meet and greet with Bulla Gastrobar mixologist Sebastian Silva, and his Moscow Mule took the
golden copper cup.
We know the drink well because it's Oprah's favorite cocktail. Once, we drank multiple versions in San Francisco to comfort us when her show ended.
Our recent visit to Bulla coincided with Oprah's 60th birthday. We cheered a little harder, and while we would usually pour some out for our BFF in our head (sorry, Gayle), this drink was too good to spill. In this version, the standard ingredients of vodka, lime juice, and ginger beer have extra depth.
We also came to the conclusion that when you're looking for a cocktail to pair with the Olympics, this is a great choice. With the Olympics being in Russia, you need a drink that is vodka-based, but with an American history. (Go USA!) This is one of the tastiest vodka cocktails that fits the bill -- and it uses Russian Standard vodka.
If only we could practice our luging skills and drink it out of an ice luge.
This drink is such a winner that we asked Silva, who has been running the bar since it opened a year ago, to share his recipe.
"The Moscow mule was a drink that became popular in the 1950's during the vodka craze in the U.S. The recipe consists of lime juice, vodka and ginger beer this is my own take on the drink ($12)," he says. "I decided to create a syrup with cardamom and Zante currants raisins which add sweetness and aroma."
He also mentioned that in the process of making the syrup, the currants plump up and are infused with a cardamom flavor.
Bulla's Moscow Mule
- 1 oz lime juice
- 1.5 oz Russian Standard
- .75 oz cardamom and Zante currants syrup (recipe below)
- 3.5 oz Fever Tree ginger beer
Pour the vodka, lime juice, and syrup into a copper mug (or highball glass) with ice cubes and top it off with the ginger beer. Optional: Garnish with ginger candy and lime slice stabbed through a pick.
Cardamom and Zante Currants syrup:
- 1 cup sugar
- 1 cup hot boiled water
- 1/4 cup whole cardamom
- 1/4 cup Zante currants, chopped coarsely
Pound the whole cardamom until you obtain the seeds, which is where the aroma hides.
In a pot, mix the sugar, water, cardamom pods and seeds, and currants on the stove, and set on a medium heat for 20 minutes. Remove from the heat, allow to cool, and refrigerate for up to two days. Strain the syrup, and bottle it up for use in your cocktails.
Follow Carina on Twitter @CarinaOst
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