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If you’ve been around here long then you know that me and Moscow Mules go back quite a ways. I don’t get so excited for the classic version but I love flavored variations of the classic drink (check out the recipe for my cherry + mint moscow mule) and lately I’ve been really into spicy liquors, pepper infused simple syrups, and infusing my own concoctions. And out of all that spiciness comes The Angry Mule, a classic Moscow Mule with a bit of a kick (pun!).
TO INFUSE THE VODKA: Start by de-seeding and thinly slicing one fresh jalapeno. Place 3-7 slices (depending on how spicy you want it) in the bottom of a jar. Next, peel fresh ginger root and add 2 1″ chunks to the jar. Add 2 tsp sugar. Slowly pour 10-12 ounces of vodka over this mixture. Close jar and shake well. The vodka will take on the jalapeno flavor rather quickly, but the ginger takes a bit more time to sink in. I recommend waiting 12-24 hours, then straining the mixture through cheesecloth before proceeding with the steps below:
1 shot Jalapeno + Ginger Infused Vodka (see above)
1 can of Ginger Beer
2 Fresh Jalapenos
1 Fresh Ginger Root
Angostura Aromatic Cocktail Bitters (available via Amazon, $11.75)
Ice Sphere Mold (available via Amazon, $10.52)
Place 2-3 thin slices of fresh jalapeno to the bottom of a glass, add 3-4 splashes of Angostura Bitters and muddle. Add ice or ice sphere and slowly pour 1 shot of Ginger + Jalaepeno Infused Vodka over the ice. Top with your favorite ginger beer. Garnish with candied ginger.
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