Brooklyn Burro: A Tropical Mule

Name: Brooklyn Burro: A Tropical Mule
Yield: 10
Cuisine: American

Recipe: Ivy Mix and Tom Macy , Leyenda , Brooklyn

Photo: Shannon Sturgis

November 04, 2024

Leyenda’s take on the Moscow Mule.

When Ivy Mix and Tom Macy were creating the opening menu of Leyenda in Brooklyn, they “were looking for a simple mule that fit the Leyenda vibe because the Moscow Mule at Clover Club was such a hit,” Mix recalls. And their Brooklyn Burro—a tropical mule combining white rum, pineapple, ginger, lime, and bitters—not only spotlights Leyenda’s Latin-inspired style, but has since become one of the bar’s best sellers.

Ingredients

2 oz. white rum (Leyenda uses Planteray 3 Stars)
1/2 oz. pineapple juice
1/2 oz. fresh lime juice
1/2 oz. ginger syrup
2 dashes Angostura bitters
1 oz. soda water

Tools:shaker, strainer
Glass:rocks
Garnish:ginger candy and lime wheel

Preparation

Add the ingredients, except the soda water, to a shaker with ice. Shake to chill and strain into the glass. Top with the soda water and garnish.

Ginger Syrup (Makes 6 oz.)In a juice extractor, juice the ginger to yield 4 oz (ginger does not have to be peeled). Combine the juice and sugar in a saucepan over low heat; stir until the sugar is dissolved. Remove from the heat immediately, allow to cool, and then bottle. Will keep in the refrigerator for up to 4 weeks.