I stumbled across a recipe for a Melbourne Mule – a cocktail made with kiwi fruit and ginger beer – in the Nobu Miami cookbook, and it looked pretty interesting. I had never heard of it before, so asked an ex South African now living in Melbourne if this was a big thing over there. Apparently it is not.
This is what Google said about a Mule (in general):
- mule cocktailWeb definitions
- Buck, and also mule, are slightly antiquated names for a family of historic mixed drinks that involve ginger ale or ginger beer, citrus juice, and any of a number of base liquors. Variations include: ?Rum buck, also called a Jamaica buck or Barbados buck to indicate the origin of the rum. …
So I took the gap, and and here goes. Maybe this will be the first Melbourne Mule on the interwebz.
Kiwi’s are in session and I love to eat them straight out he skin with a spoon. They are packed with vitamins so this cocktail has some nutrition too. You have to balance things out right?
I used whole ice cubes instead of crushed. Crushed would definitely have been better. I should also have muddled the kiwi a bit more, I found the pieces were a little too big to suck through a straw.
I used rum as per the recipe but think tequila would work well too.
Recipe- makes 1 cocktail:
- 1 kiwi fruit, peeled and cut up
- 1 – 2 tots of white rum (however much you want to add)
- dash of Angostura bitters
- Ginger beer to top up the drink ( I used a good quality one)
- crushed ice to fill the glass
- orange peel to garnish
Muddle the kiwi fruit in a tall glass until its nice and smooth. Put the rum, bitters and ice in a cocktail shaker and shake. Pour this over the fruit, mix and top up with ginger beer and more ice if necessary. Add the orange peel as garnish.
I look forward to connecting with you again in the future.