168 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 7
drink
Mulligan Mule
Sticks
2700 17 Mile Drive
Pebble Beach • 831/647-7470
www.pebblebeach.com/dining/sticks
Photo: Kelli Uldall
L
osing a ball in the grass at Spanish Bay
will force golfers to take a mulligan. In
Poland, they just turn that grass into vodka and
call it a day. As a tribute to both, the lively bar
at Sticks has created the Mulligan Mule, made
from Polish Zubrówka vodka f lavored with a
rare, pungent wild grass favored by bison.
"We're always trying to bring in new ideas and
flavors," says resort mixologist Meg Nielson.
Zubrówka is a supremely flavorful vodka, with
notes of lavender, vanilla and, of course, cut
grass. Zubrówka pairs well with apple, so
Nielson has devised a cool Mulligan Mule
spiked with warm flavors reminiscent of fall.
—Larry Harland
I N G R E D I E N T S :
• 1½ oz. Zubrówka vodka
• ½ oz. lime juice
• 1½ oz. apple simple syrup
(see below)
• 3 oz. ginger beer
• 1 cinnamon stick
• Apple slice
• Rosemary sprig
P R E PA R AT I O N :
Reduce equal parts sugar and apple juice in
a pan with cinnamon stick. In shaker, combine
vodka, lime and ginger beer. Stir in syrup.
Pour over ice. Garnish with apple
and rosemary.
