Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

The Fruits of Our Labor

A mule-inspired recipe influenced with West African flavors and Makers Mark.

Glassware: Mule Mug

  • 1 oz Maker’s Mark Bourbon
  • 1 oz West African Inspired Shrub*
  • 0.5 oz Lime juice
  • 1 oz Ginger beer
  • 3 dashes of Angostura bitters
  • A pinch of grated Mexican Cinnamon

Begin with a Mule mug with a volume of at least 14 oz. Muddle 3 to 4 lime slices or half a lime sliced into quarters. Fill the mug with ice. Add 1.5 oz of Fruits of Our Labor shrub.  Add 2 oz of Maker’s Mark original Bourbon. Top with 2.5 oz of Unknown Ginger Soda. Stir 2 to 3 revolutions to incorporate. Float 3 to 4 dashes of Angostura classic bitters

Fruits of Our Labor Shrub
  • 5 cups of water
  • 2 Blood oranges sliced
  • 2 cups of sliced pineapples
  • A pinch of sliced red onions
  • 1 tblspn of Juniper berries
  • 1/2 tspn of Allspice
  • 1/4 tspn of Black pepper
  • 1/2 tspn of Clove
  • A pinch of Bay leaves
  • 3/4 cup of lite Brown sugar
  • 1/4 cups of white sugar
  • 1 oz Scotch bonnet pepper sauce
  • 1/2 oz Apple cider Vinegar

Bring 5 cups of water to a boil, add 2 Blood Oranges sliced and 2 cups of sliced pineapples. Let cook for about 10 to 15 minutes or until rich in color.

Meanwhile toast 1 tablespoon of Juniper berries, 1/2 teaspoon of Allspice, 1/2 teaspoon of Clove, 1/4 teaspoon of whole Black peppercorns and 7 to 9 Bay Leaves. Add the spices after the Blood Oranges and Pineapples have had 10 to 15 minutes to cook. Reduce to a simmer

Add 3/4 cup of Lite Brown sugar, 1/2 cup of white sugar and a pinch of salt to taste. Stir to incorporate. Add 1 oz of Scotch Bonnet pepper sauce and 1/2 oz of Apple Cider Vinegar.

Finally, add 1/4 cup of sliced red onion, stir to incorporate, and remove from heat. Let stand 5 to 10 minutes before straining.

Store at 41 degrees Fahrenheit or lower for no more than 14 days

Garnish: Garnish with a fresh Mint sprig

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