It's officially spring. Following a (hopefully) last surprise burst of winter weather Sunday and Monday, temperatures are finally starting to creep back up. It was a long, cold winter on the East Coast, and a lot of rest of the country as well. I'm definitely ready for spring and all the seasonal shifts in food and drink that come with it.
Here then is a final toast to winter and a welcome to spring, a cocktail that melds the darker flavors of the cold months with the fresh flavors of warmer ones. Wall Street Journal writer Kate Christensen fashioned this drink with a Moscow Mule--a classic mix of vodka, ginger beer and lime--and Rye-and-Ginger in mind. It's a great drink, spicy and refreshing.
The Moscow Moose
Recipe by Kate Christensen for the Wall Street Journal
2 oz. rye whiskey
1 tsp. amaretto
1/2 tbsp. (1/4 oz.) lemon juice
3-4 oz. ginger beer
Lemon twist
Add whiskey, amaretto and lemon juice to a rocks glass with ice. Top with ginger beer and stir to combine. Garnish with lemon twist.
Yes, please!
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