INGREDIENTS

  • 1 1/2 ounces Aylesbury Duck vodka
  • 1 egg white
  • 1 1/2 ounces ginger and pineapple shrub
  • 1/3 ounce fresh lime juice
  • 1 dash Peychaud bitters
  • 2 ounces soda water
  • Sprig of lemon verbena, for garnish

DIRECTIONS

To build the drink, add all ingredients except the soda water to a copper mug. Add ice cubes and gently stir. Top off with soda water, add more ice to fill the mug, then garnish with lemon verbena.

INSPIRATION

I wanted to create a simple and replicable drink that stayed true to the roots of a classic mule and remain a refreshing and moreish cocktail. I was inspired not only by the growing trend of the use of shrubs in cocktails in London, but I also wanted to make a drink that bartenders (and the industry as a whole) would love, while also incorporating some of New Orleans’ history. Ginger and pineapple are a classic flavor pairing and were the perfect match for this shrub. The pineapple adds a subtle fruitiness to the drink, balancing the spiciness of the ginger. The Peychaud bitters nicely marry the spicy and fruity flavors. The name comes from the man for which the city of New Orleans is named after.
Robyn Wilkie
Originally from New York, Robyn Wilkie started bartending in London three years ago, after graduating from the University of Arts with a degree in Fashion Public Relations. Since starting her career at the London Cocktail Club, she has gone on to work at many of London’s most esteemed cocktail bars. Most recently she has joined the Social Company to open 7 Tales, the bar accompanying Chef Jason Atherton’s most recent restaurant opening, Sosharu.