Al Johnson’s Swedish Restaurant, Sister Bay
Dating to 1941, when three liquor industry veterans invented it in Manhattan, the popularity of the Moscow Mule has surged in recent years. The drink is always served in a copper mug, providing the unique taste that results from the interaction between lime juice (cit- ric acid) and pure copper. Stabbur Beer Garden introduced its own version of the venerable craft cocktail, the Malmö Mule, when the new outdoor bar opened next door to Al Johnson's Swedish Restau- rant in 2016. In addition to being truly delicious, Stabbur's version gives you a reason to learn to make your own blueberry simple syrup, a worthy skill for any host. Skål!
Ingredients
- 2 ounces Swedish Vodka
- 3/4 ounce fresh lime juice
- 3/4 ounce blueberry simple syrup
- 2 dashes Angostura Bitters
- Ginger Beer
- Fresh blueberries
Instructions
Fill a pint glass with ice. Add vodka, lime juice, simple syrup and bit- ters. Place shaker over pint glass and shake until the shaker is frosty. Pour mixture into a copper mug and top with ice. Top mixture with ginger beer. Garnish with fresh blueberries.
HOW TO MAKE YOUR OWN BLUEBERRY SIMPLE SYRUP
- 1 Cup Water
- 1.5 Cup granulated sugar
- 0.5 Pint fresh blueberries
Place a medium saucepan over high heat and combine the water and sugar. Stir continuously until boiling. Remove from heat and pour syr- up into a desired container. Add your blueberries to the hot syrup and puree until all berries are pulverized. Strain syrup until all pulp is re- moved from the liquid. The color of the syrup should be a dark purple, puree more blueberries if needed. Place container in a refrigerated environment (uncovered) until cool.
