Pear Pomegranate Mule
Admittedly, we’re suckers for almost any cocktail in a shiny copper mug, but the Moscow Mule is a particular favorite. For this fall twist on the classic, we’ve added pear nectar and unsweetened pomegranate juice. In the cocktail, the pom seems to heighten the lime’s pucker, giving it some sweet, tangy depth. Those bright flavors balance out the zippy ginger beer and the earthy-sweet pears. We like that the drink has some nice seasonal spice and a luxe fruity texture but is as refreshing as any summer drink.
Pear pomegranate mules make a fantastic fall cocktail for a mini patio happy hour of the socially distant persuasion: Since they’re stirred, not shaken, you can make a small pitcher of them. Then there’s that copper mug, which positively screams special. Plus, vodka is much less controversial than tequila or bourbon. Pretty much everyone loves a mule, and it’s very slyly boozy — all the business of the day will slide away in no time.
3 ripe pears, any variety, cored and chopped
1 ½ oz unsweetened pomegranate juice
½ lime, juiced
2 oz vodka
6 oz ginger beer
Pomegranate seeds and pear slices, for garnish (optional)
Special equipment: 12-oz copper mug
Purée the pears in a blender until smooth.
Transfer the purée to a fine mesh strainer set over a bowl and use a rubber spatula to push the purée through. Discard the excess pulp.
In a copper mug, combine 4 oz of the pear nectar with the pomegranate juice and lime juice and stir to combine.
Add the vodka and fill the mug with ice.
Top with the ginger beer and garnish with pear slices and pomegranate seeds.
Recipe source: The Girl In The Little Red Kitchen