Contributed by: Sommelier & Beverage Director Andrew Aoun, TAPS Fish House & Brewery - Brea, TAPS Fish House & Brewery - Corona, TAPS Fish House & Brewery - Irvine
The TAPS Siberian Mule by Andrew Aoun, Manzella Restaurant Group wine & spirits manager
2 oz Vodka
1/2 oz Fresh-squeezed lime juice
1/4 oz 2:1 simple syrup
1/8 oz Yuzu (Japanese citrus)
1/8 oz Ginger juice (fresh ginger, peeled, blended with water and strained)
4 dashes Angostura bitters
2 oz Ginger beer
Garnish: mint, lime
- Add all ingredients to a cocktail shaker.
- Shake with ice and fine strain into a chilled coupe glass.
- Add 2 ounces of ginger beer and garnish with a fresh mint sprig and lime wheel.