Nordic Mule

To end the alcohol-free month on a good note, our executive chef Raphaël Podlasiewicz revisits the classic Moscow mule in a spicy mocktail version! Flavoured with caraway and wintergreen and prepared with non-alcoholic gin, this Nordic drink is perfect to be enjoyed outdoors after a winter hike or wrapped up in a blanket by the fire with a book in hand.

INGREDIENTs

6 fresh mint leaves
2 oz non-alcoholic gin (HP Juniper, Alphonse, Noroi Esprit-de-London)
1 oz fennel and caraway syrup (see recipe below)
½ oz lime juice
2 oz Harrington wintegreen sparkling water or sparkling water of your choice
2 oz 1642 ginger beer
1 fennel wedge in syrup (see recipe below)
1 sprig of fresh mint
Ice cubes

PREPARATION 

1. Crush fresh mint leaves between the palms of your hands and place in a mule glass. Fill the glass with ice.
2. Pour in the alcohol-free gin, fennel and caraway syrup and lime juice.
3. Add the sparkling water and ginger beer.
4. Garnish with the fennel wedge and fresh mint sprig.

Fennel and caraway syrup

INGREDIENTS

2 tbsp caraway seeds
2 cups water
2 cups organic cane sugar or white sugar
½ medium fennel bulb cut into 8 wedges

PREPARATION 

1. Toast the caraway seeds in a dry frying pan for 1 to 2 minutes, stirring regularly.
2. In a saucepan, bring water and sugar to a boil.
3. Add the fennel quarters and the roasted caraway seeds to the boiling syrup. Let simmer for 2 minutes over low heat.
4. Transfer the syrup to a suitable container and leave to cool completely in the refrigerator for at least 2 hours.
5. Remove the fennel quarters and use them as a garnish. Filter the syrup through a fine sieve before use.