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History of the Moscow Mule the MULE

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History of the Moscow Mule the MULE Middle Ridge Winery . When the conversation is as important as the wine FALL 2012 THE MULE What happens when the Mad Scientist “tirage” fermentation could fail or not of Winemaking meets the Mad Scientist complete properly, or the crown caps of Mixology? You get a one-of-a-kind, might not seal properly and the sparkle History delicious sparkling cocktail that tickles would be lost, or ??? It was sort of crazy, of the the taste buds and delights the senses. but it sounded like fun, and Chris was It all started when Winemaker Chris excited to get started. Moscow Johnston, known for tinkering with wine Jeff had Chris taste a Moscow Mule, Mule experiments in the Innovation Lab in which is a vodka, ginger beer and Idyllwild, was delivering the month’s simple syrup blend that first became Back in the 1930’s and early 40’s, John Martin and supply of Middle Ridge wine to San famous over sixty years ago. Chris Rudolph Kunett, of Hublein, Inc., were trying to Diego’s U.S. Grant Hotel. As usual, used this drink as inspiration and then convince America to buy Smirnoff vodka during a Chris got into a conversation with after a lot of, you guessed it – tinker- time when gin was a lot more popular. Their friend Celebrity Mixologist Jeff Josenhans, ing -- he came up with the perfect Jack Morgan, owner of Hollywood’s Cock ‘n’ Bull pub the Grant’s director of venues and combination of wine, ginger, hops was selling a spicy, ginger beer that nobody really a certified sommelier. Jeff is also and grape-based vodka. known for his tinkering, and is At the spring Tapas event, wine wanted either. When these friends got together for always crafting unique libations drinks at New York’s Chatham Hotel (or at Jack’s Pub club members and guests tasted that have made the U.S. Grant one of the first test batches of in Hollywood, depending on which source you read), famous among cocktail connois- they were probably discussing their mutual market- the new sparkling cocktail seurs. While at the Grant Grill, called, simply, The Mule. “Oh ing problems when someone suggested combining Chris asked Jeff about an oak the two drinks and – well, what the heck – adding my goodness, it is so delicious barrel in the foyer that has a cold – ice, ice cold,” said lime to it. The concoction was deemed delicious and, plaque on it. Jeff explained a few drinks later, they came up with the name. The Kelly Field, who was one of that he had aged a Manhattan the first people to sip The Moscow Mule was born and quickly bubbled up into cocktail in the barrel for 100 Mule. “It’s gingery and very cocktail drinkers’ glasses everywhere. days to commemorate the refreshing. I like it!” hotel’s 100th anniversary. The conversation turned to Yes, when mixology meets fun things to do with cock- winemaking crazy things tails, and the two discussed happen, and in a very deli- the possibilities of using cious way. The Mule is the methode champenoise to first of several offerings in produce bottle-fermented our new line called Cock- sparkling cocktails. Chris was tails Sur Lie (or Tales Sur intrigued. It wouldn’t be easy. Lie, for short), and we’re So many things could go excited to share it with The Moscow Mule, served in wrong – the secondary our fellow wine and a traditional copper mug. cocktail lovers. Idyllwild @MIDDLE RIDGE As family, friends and fans gathered at Crush & Brew (formerly The Collective) to taste Middle Ridge’s latest releases, our wandering conversationalist “overheard” a lot – mainly about us and our wine. Let’s check it out! Want to contribute to the dialogue? Give us a shout out on our Facebook Fan Page. We would love to hear from you. Mule Ice Cream There’s always something to talk about at Middle Ridge! Yield: 2 Quarts Debbie Hamlin-Karalun, Roberta Dellhime, ON THE MULE 12 egg yolks Sig Dellhime, Doug Karalun (left to right) 12 oz. sugar Sig: The Mule is a party in a bottle. 3 pints heavy cream 1 vanilla bean Debbie: I like the ginger in it. 1 pinch sea salt ¾ cup sultana raisins Roberta: I love the bubbles! 1 cup Tales Sur Lie The Mule The day before, mix the raisins and The Mule. Let the mixture sit covered for a day for the raisins to macerate (soften) in The Mule. Split the vanilla bean with a sharp paring knife. Scrape the seeds ON WINEDebbie & WINEMAKING Ritter (with Larry Ritter) into a mixing bowl, add sugar, salt and egg yolks. Blend until “I don’t like a lot of tannins, and this thick and creamy. wine fits the bill for me. I have not Add 2 pints of heavy cream and the vanilla bean to a thick- found a brand I like better!” bottomed pot and heat until simmering. Cautions: (1) Do not attempt this in a thin pot or the cream will scorch. (2) Do not let the cream boil or you’ll have a fantastic mess on your hands! Slowly whisk the hot cream into the seed-and-egg mixture. Do not add it all at once, or you will end up cooking the mixture and ruining the ice cream. Pass through a strainer and return to heat. Stir frequently until the mixture thickly coats the back of a wooden spoon. Remove from heat, and immediately add the Ken Barnes (with Cindy Lemos and Taryn O’Neill) reserved 1 pint of heavy cream to cool the mixture. “Chris does it right. Every wine he makes Transfer to an ice cream machine and mix until thick. Remove demonstrates his vision to make it the best and stir in macerated raisins. Allow to set in the freezer for a few it can possibly be. Middle Ridge is one of the hours and enjoy! best kept secrets in the valley!” Pat McPhail (with Yuki McPhail) “Chris believes in not only making great wines but educating people about them, doing different things. So it’s always a fun, positive atmosphere.” Chris Johnston Andrea Johnston Carl Kravats Middle Ridge Winery A Johnston Design Carl Kravats Photography Driving the Andrea is an ex- If you want Cocktails Sur Lie tremely talented beautiful photos team (or Tales Sur artist and graphic of food and bev- Lie, for short) is designer. She erages – the kind Winemaker Chris draws, paints, that make people Johnston who chalks … and say “Wow!”– Carl is always trying turns the ordinary is the photog- something new into the sublime. rapher to call. in his Innovation She’s the creative Carl has been Lab in Idyllwild. force behind the shooting stunning Creating The Middle Ridge photos of Middle Mule, the first “look” – our logo, Ridge wine since sparkling cocktail bottle labels, newsletter and website. Her the winery was in the line, was creativity kicked into gear once again when started, and we right up Chris’ alley since it required a lot we told her about the new Tales Sur Lie line knew if we wanted to grab people’s attention, of tinkering to get the chemistry just right. of sparking cocktails. Carl was the one who could do it. “Stretching my imagination far outside of normal winemaking practices was a blast,” “The new, fresh, and fun concept of Cocktails “Tales Sur Lie’s aromas and flavors tease the said Chris. “Whoever thought of cold-soaking Sur Lie stuck with me and I came up with senses, and I wanted to do the same thing a perfectly good Muscat must [juice pressed ideas in the shower, as well as at my draw- through photography. This hot, new line of from the grapes] with ginger and then carry- ing table,” Andrea laughed. “On this project I products is cool, savvy, trend-setting … and ing it through fermentation? And of course, could let loose and think contemporary and let’s face it, sexy. I wanted to reflect that getting the soak to a point to where the cool with a French flair. The images needed through imagery. Maybe I took the name ginger is well pronounced yet not ‘over the to be eye catching and a little unexpected. Tales Sur Lie too seriously, but I think we all top’ was a real trick.” And the labels needed to say cocktail without deserve a good tale every now and then.” literally printing the word ‘cocktail’ on the It might have taken a bit of work, but the label. And since I love it when there is a end result is a beverage that both wine double meaning to things, I designed a lovers and cocktail aficionados savor. “The logo with a rooster/cock sitting in front of Mule is a ‘bottle conditioned cocktail’ which ‘Tales Sur Lie’… a cocktail!” means it’s fermented in the bottle just like traditional champagne from France,” Chris explained. “Think of it as a sparkling cocktail or a cocktail-turned-champagne. It’s ideal for celebrations and makes a great welcome drink at a party. And you don’t even need a mixologist to make it … just open, pour, garnish and serve!” More concoction that includes Cocktails Sur Lie orange flower water, unique new recipe. Its exotic lemon juice and gin botani- on the WAy ingredients include pomegranate juice, fresh bay leaves, cals. Sip it for an experience you won’t soon forget! With The Mule leading the pack, two more delicious whole black peppercorns, hibiscus flowers and brandy. We don’t have release dates yet, but follow us on sparkling cocktails will be heading your way soon.
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