5
Minutes
6
Ingredients
182
Calories
Moscow Mule with a Bombay passport. The kokum syrup turns it deep purple and adds a tart, fruity sourness that ginger beer loves. Aer at Four Seasons does the best version in the city — copper mug, crushed ice, kokum petal floating on top. At home, any decent ginger beer and a bottle of kokum syrup from Crawford Market will get you there.
Ingredients
1 60 ml Vodka
2 120 ml Ginger beer
3 20 ml Kokum syrup
4 15 ml Fresh lime juice
5 5-6 Fresh mint leaves
6 1 (garnish) Kokum petal
Method
01
Muddle mint leaves gently in the bottom of a copper mug (or a tall glass if you don't have the mug).
02
Add vodka, kokum syrup, and fresh lime juice. Stir to combine.
03
Fill the mug with crushed ice — packed tight.
04
Top with cold ginger beer. Pour slowly down the side so it stays fizzy.
05
Garnish with a kokum petal and a sprig of mint. Stir once, gently.