How to Make a Beijing Mule

East meets west in this cocktail rumored to have been created by a popular vodka manufacturer's development team. The Beijing Mule puts a Japanese spin on the traditional Moscow Mule. You must begin this recipe early as it takes at least five days to make one of the ingredients.

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• 1 1/2 oz. Asian pear Infused vodka
• 1/4 oz. Yuzu juice
• 1/4 oz. Saffron simple syrup
• 4 oz. Ginger beer
• 1 Asian pear
• Ice
• Tall glass or tumbler
• 4 Asian pears
• 2 tbsp. Butter
• 1 qt. Vodka
• Saucepan
• Storage container
• Cheesecloth
• Pitcher or carafe
• 2 c. Water
• 2 c. Sugar
• 1 tsp. Saffron
• Saucepan
• Storage container

The Beijing Mule

1. Place the Pear Infused Vodka, yuzu juice and saffron syrup into the glass.
2. Fill a tall glass with ice.
3. Pour in enough ginger beer to fill the glass.
4. Stir if desired and garnish with a thinly sliced piece of Asian pear.

Pear Infused Vodka Recipe

5. Slice four Asian pears as thinly as possible.
6. Heat the saucepan and add the butter. Stir until melted.
7. Add the pear slices. Gently stir until the slices are evenly coated with butter. Continue to cook until the pear is golden brown and caramelized.
8. Remove from heat. Place the pear slices into a storage container. Pour in the vodka, and gently stir.
9. Let the mixture sit in the refrigerator for at least five days.
10. Pour the mixture through a cheesecloth to strain into a sealable pitcher or carafe. Store in the refrigerator until needed.

Saffron Simple Syrup Recipe

11. Place the sugar and water into the saucepan. Heat until boiling.
12. Boil until clear. Let cool.
13. Place into a storage container.
14. Add saffron and place container in the refrigerator for at least two days.