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IN THE KITCHEN
GINGER BEER TREND:
MOSCOW MULE
Making ginger beer at home is surprisingly
easy—and a good baby step into at-home
fermentation. But considering the amount of
well-crafted artisan ginger beers cropping up
in stores recently, I hardly find an excuse to
make my own. What I can find an excuse for
Homemade Moscow Mules. It is one of the
easiest and most delicious three-ingredient
drinks to master. I love to serve mine in the
traditional copper cup, but a Collins glass
will also fit the bill.
Makes 1 cocktail
½ lime
1½ ounces vodka
4–6 ounces ginger beer
Into a copper Moscow Mule cup or
Collins glass, squeeze the lime and then
add the rind. Add a few large ice cubes,
the vodka, then top with the ginger
beer. Stir and serve.
juice, chile powder, corn syrup, and salt
into the cup of a blender. Puree until
smooth, then strain the pulp to remove
any fibrous pieces of mango.
In a medium bowl, whisk together the
sugar and egg yolks. Set aside.
In a medium-large saucepan over
medium-high heat, add the milk and
cream. Bring this to a simmer, watching
that it does not boil over. Add a ladleful of
the hot milk to the yolk mixture,
whisking to combine. Add another
ladleful, whisk again, then pour this into
the pot of milk and cream and bring it
down to low heat. Continue whisking the
custard on low to medium-low heat, so
that it thickens, about 10 minutes. It has
thickened enough once it coats the back
of a spoon.
Once thickened, strain the custard into
a medium-large bowl, allow to chill
slightly then add the mango puree.
Cover and refrigerate this ice cream
mix overnight or until completely
chilled through.
Add the ice cream mix to the bowl
of an ice cream maker and freeze
according to the manufacturer’s
instructions. Once the custard reaches
the soft-serve stage, stop churning and
transfer it to the freezer. It is ready
once it’s frozen through.
home by design|april|may|2014 13