This unassuming Moscow Mule from Eric Alperin’s forthcoming The Streamliner in downtown Los Angeles, gets garnished with a scoop of house-made citrus sorbet, which is meant to be stirred into the drink as its consumed.
- "heavy" 1 1/2 ounces vodka
- ginger beer, to top (see Editor's Note)
- 1 small scoop citrus sorbet (see Editor's Note)
Garnish: sorbet, straw
- Add vodka to a 10-ounce chilled Collins glass over an ice spear.
- Top with ginger beer.
- Garnish with a small scoop of citrus sorbet and a straw.
At The Streamliner, the house-made ginger beer is served on draft. Here, the recipe has been scaled down for a three-liter keg.
6 lbs grade B ginger
3 lbs grade A ginger
Juice through centrifugal juicer such as Breville Juice Fountain and strain through fine-mesh strainer. Let sit refrigerated overnight so that the sediment settles. Decant juice off the top, to separate from the sediment. Strain the decanted juice through a 25-micron nylon bag to filter remaining sediment (optional, but advised to keep keg lines clean over time). This process should yeild approximately 1600g strained ginger juice. Heat the ginger juice until hot, but not boiling. Whisk in the following:
755g superfine white sugar
755g Demerara sugar
84g citric acid powder
42g malic acid powder
11500ml filtered water
Whisk sugar and acid into the ginger juice. Mix in the filtered water. Keg and carbonate. Chill.
900g fresh squeezed and strained lime juice
450g fresh squeezed and strained lemon juice
338g simple syrup (1:1, sugar:water)
Spin according to manufacturer instructions. Alternatively, freeze in a pan until solid then scrape with fork to make an "easy" granita.