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

Black Restaurant Week
Author: Black Restaurant Week

About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.

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