A no alcohol take on a classic mule cocktail, this version has the signature ginger tang, but swaps mint for rosemary
Serves 1-2
2 fresh rosemary sprigs (save 1 to garnish)
Ice cubes
240ml ginger ale tonic (see below)
240ml freshly squeezed lime juice
Simple syrup, to taste
Sparkling water, to taste
For the ginger ale tonic:
14g fresh ginger root, sliced thinly (no need to peel)
1 tbsp ashwagandha root powder
1 cinnamon stick
1 star anise pod
Honey or preferred sweetener, to taste
1 Muddle a few rosemary leaves in the bottom of a glass, then fill the glass with ice.
2 Make the ginger ale tonic by combining 475ml of water and the spices in a pan. Covered, bring it to a slow simmer over a low heat for 20-30 mins (for a stronger ginger ale, simmer for up to 45 mins).
3 Add the honey or your preferred sweetener while still warm, and taste, adding more if necessary. Let the ale cool before straining through a fine-mesh sieve or a cheesecloth into a clean jar.
4 Add 240ml of the tonic, the lime juice and a splash of simple syrup to the glass with ice and rosemary.
5 Stir gently and top with sparkling water and a rosemary sprig. Bartender’s note: If the rosemary is flowering, add the purple flowers to ice cube moulds to create pretty ice cubes, which can then be added to the tipple.
Taken from The Herbalist’s Guide For The Sober Curious by Leah Jorgensen Jean (Chartwell Books)
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