Justin Golash’s homage to drinking on the beach in Jamaica uses a recipe for ginger beer that was his introduction into craft bartending. “It’s a great summer slushie because the heat from the ginger and ancho powder contrasts against the bright acidity of the lime juice, giving a very refreshing flavor,” says the lead bartender of Washington, D.C.’s DNV Rooftop Lounge at The Kimpton Donovan hotel. “Plus, it’s based on the Moscow Mule, which is a summertime classic.” To prevent waste, Golash freezes leftover lime juice after service to use for the drinks.
This recipe originally appeared as part of “Bring On the Brain Freeze with These Vodka Slushie Recipes.”
- 1 1/2 oz Vodka
- 1 oz Ginger juice*
- 1 oz Spice syrup**
- 1 oz Fresh lime juice
- Garnish: Cocktail umbrella
Add all ingredients into a blender with 12 oz dry crushed or pebble ice and blend.
Pour into a 12 oz Collins glass.
Garnish with a cocktail umbrella.
*Ginger juice: Using either a centrifugal or masticating juicer, juice 3 oz peeled and washed ginger pieces. Filter it through a chinois. Let sit overnight.
**Spice syrup: Add 1 L water, 1 L demerara sugar, the zest of 2 medium oranges, 1/2 g crushed green cardamom pods, 5 g black peppercorns, 5 g coriander, 2 1/2 g ancho powder and 1 g eucalyptus into a pot. Bring to a boil and simmer for 20 minutes to extract flavors, then filter through a chinois.