This cocktail at the luxe Triple Creek Ranch, located in Darby’s Bitterroot Mountain Range of the Montana Rockies, is a decidedly seasonal take on the traditional Moscow Mule. “The combination of pear vodka, warm cinnamon and spicy ginger beer is the perfect way to spice up a chilly holiday night in the mountains of Montana,” says head bartender Patty Pyles. “The pear and cinnamon are a classic flavor combination, while the ginger beer gives it that spicy kick, hence the name.” The smoked cinnamon syrup adds another dimension to the drink, but feel free to substitute it with regular simple syrup and a dash of cinnamon.
- 3 oz Grey Goose La Poire vodka
- 1/4 oz The Bitter Truth pimento dram
- 2 1/2 oz Fresh-pressed apple cider
- 1/2 oz Smoked cinnamon syrup*
- 1/4 oz Fresh lemon juice
- Fever-Tree ginger beer, to top
- Garnish: Apple wheel slice
- Garnish: Cinnamon stick
Add all ingredients except ginger beer into a copper mug with ice and gently stir.
Top with ginger beer.
Garnish with apple slice and cinnamon stick.
Serve with straw.
*Smoked cinnamon syrup: Flambé 4 cinnamon sticks with kitchen torch until lightly charred. Add cinnamon sticks, 1 cup sugar and 1 cup water into saucepan. Bring to boil, reduce heat and simmer until sugar dissolves. Remove pan from heat and let steep for 20 minutes. Remove cinnamon sticks and store syrup in refrigerator up to 2 weeks. (Optional: 1/2 oz simple syrup mixed with 1 dash ground cinnamon).