Kiwi Mule Recipe
Sour mix, lime juice, kiwi syrup, regatta ginger beer
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Ingredients
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Cocktail
Optional homemade kiwi syrup (makes ~10 oz)
Method
Cocktail
Build the drink
Fill a copper mug or highball glass with ice (about 1 cup). Add 2 oz vodka, 1 oz kiwi syrup, 1/2 oz fresh lime juice, and 1/2 oz sour mix into the glass.
Stir gently to combine the spirits and syrups with the ice for about 5-8 seconds, ensuring the kiwi syrup is distributed evenly.
Top with 4 oz Regatta ginger beer. Pour slowly over the back of a spoon or down the side of the glass if you prefer less agitation.
Give the drink one gentle stir to integrate the ginger beer without flattening the carbonation.
Garnish with a thin kiwi slice and a lime wheel on the rim. Optionally drop a small kiwi slice into the drink for visual appeal.
Serve immediately while the ginger beer is fizzy.
Optional homemade kiwi syrup
Make kiwi syrup
Combine 3 peeled and chopped ripe kiwis, 1 cup granulated sugar, and 1/2 cup water in a small saucepan. Heat over medium, stirring, until the sugar dissolves and the mixture comes to a gentle simmer (about 5 minutes).
Reduce heat to low and simmer gently for 4–6 minutes, crushing the kiwi with the back of a spoon or a muddler to release juices and flavor.
Remove from heat and stir in 1 tablespoon fresh lemon juice to brighten the flavor and help preserve color.
Let the syrup cool to room temperature, then strain through a fine-mesh sieve or cheesecloth into a jar, pressing on the solids to extract as much liquid as possible. Discard solids.
Refrigerate the syrup in a sealed container. It will keep for up to 10 days. Use 1 oz per Kiwi Mule as listed above.
