Monday night, Ketel One Vodka presented the local edition of its Master of the Mule cocktail competition at downtown St. Pete’s Mandarin Hide , and yours truly was invited to be a judge.
Having put my own twist on a Mule , I was excited to see what some of the best in the Bay area could do. Nobody disappointed; we’re lucky to have some really talented bartenders in the region.
The drinks called for a number of distinct ingredients, including bacon praline simple syrup, squid ink and lavender simple syrup. There was also an emphasis on fresh and local through items like Mother Kombucha Ginger Lemonade, Florida orange and Tidal Boar Ginger Beer.
The competition’s victor, however, incorporated an ingredient whose use in cocktails I’ve only recently heard about: balsamic vinaigrette.
Yard of Ale’s Alexander Barranco created the Guava Figgin’ Mule, featuring fig balsamic, ginger, guava simple syrup and, of course, Ketel One. The garnish alone, which consisted of guava paste, fig and Gouda from Mazzaro’s Italian Market, would be a worthy addition to any charcuterie plate around.
The riff was well-balanced and original but still reminiscent of a classic Mule.
“A mixture of my time in the Netherlands mixed with my Cuban heritage and wanting to experiment with unusual ingredients,” Barranco said when CL asked about his inspiration for the drink.
While the Guava Figgin’ Mule isn’t on Yard of Ale’s beverage menu, Barranco says if folks come in and ask for him, he’ll whip up something delicious.
Makes 1
3 small pieces fresh ginger
.25 ounce fig balsamic vinaigrette
.5 ounce guava simple syrup
1.5 ounces Ketel One Vodka
6 ounces Q Soda Water
In a glass, muddle fresh ginger and fig balsamic vinaigrette. Add guava simple syrup and vodka. Shake and double strain into a cocktail glass. Add ice and soda water. Stir. Garnish with a fig, guava and cheese stick.
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This article appears in Mar 17-23, 2016.