Cocktail of the week: Sumi’s wasabi mule – recipe

This spicy Japanese take on the classic cocktail needs plenty of ice

The classic Moscow mule gets a Japanese makeover with a fiery, spicy twist.

Wasabi mule

Serves 1

For the shiso syrup (optional)
50g caster sugar
1-2 shiso leaves

For the drink
50ml Japanese vodka – I use Haku
20ml fresh lime juice
½ tsp (2½g) wasabi paste
10ml shiso syrup (see above), or simple sugar syrup
Ginger beer, to top
1 lime wheel, to garnish
1 sprig mint, to garnish

First make the shiso syrup, if using (otherwise, use a standard sugar syrup instead). Put the sugar, shiso leaves and 50ml just-boiled water in a small saucepan and stir until the sugar dissolves. Leave to cool and infuse for 30 minutes, then pour into a clean jar and seal. The syrup will now keep in the fridge for up to a month.

To make the drink, put everything bar the ginger beer and garnish in a shaker, add ice and shake hard. Double strain into a chilled tumbler (at the restaurant, we use a copper mug, the traditional vessel for a mule), add fresh ice cubes to fill it up by two-thirds, then top with ginger beer and crown with more ice, this time crushed. Garnish with a lime wheel and sprig of mint, and serve.

• Josh Parrales, bar manager, Sumi, London W11

• Cocktails
• The good mixer
• Spirits
• Food
• Japanese food and drink
• Fruit
• Soft drinks
• recipes

ncG1vNJzZmivp6x7tbTEoKyaqpSerq96wqikaJ6fpLFwfo9raWimn6t8coSOnKaco6SWtq15zp9kraCVYsSmscpmqq6lmWLEor%2FAm6BmpaWhsm6%2BxJygqZ1dq7ylt8Bmo6KllWLAqbXSqA%3D%3D