Kumquat mule cocktail

Method

1. Gently muddle (that is, press down on) the fresh ginger and kumquats in a rock glass.

2. Chip some hand-cracked ice into the glass.

3. Add the Belvedere and simple syrup and stir to chill.

4. Top up with ginger beer.

Cook's note:
To make simple syrup (also known as sugar syrup): combine 250g granulated sugar and 250ml water in a saucepan. Bring the mixture to a boil for a few seconds and set aside to cool.

To make your own hand-cracked ice, boil and cool some water, then pour it into a clean, empty ice cream tub. Freeze until completely solid. Remove it from the freezer, run it briefly under a hot tap to remove the block from the tub then pop it back into the freezer to double-freeze. To use it, put the ice block on a tea towel to prevent it from slipping, and chip pieces from it as needed.

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Ingredients

3-4 fresh kumquats
1 tsp chopped fresh Ginger
50ml Belvedere vodka
dash of simple syrup, (see cook’s note below)
Fever-tree ginger ale
hand-cracked ice, (see cook’s note below)

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