Miriam’s Mule

Horseradish-Infused Vodka, Ginger Beer, Pickle Brine

Bartenders Kendall Murphy and Lisa Malinovskaya of Korochka Tavern | Seattle, WA
Yield: 1 cocktail

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Adapted by StarChefs  |  November 2025  |  Photo: Will Blunt

INGREDIENTS

Horseradish-Infused Vodka:
6 inches horseradish root, peeled and cut into ¼-inch rounds
1 liter potato vodka

To Assemble and Serve:
4 ounces ginger beer
1 ounce pickle brine
Pickle spear

METHOD

For the Horseradish-Infused Vodka:
In a nonreactive container, combine horseradish and vodka. Cover and let sit 24 hours at room temperature. Strain, bottle, and reserve.

To Assemble and Serve:
In a mule mug with ice, stir to combine ginger beer, pickle brine, and 2 ounces Horseradish-Infused Vodka. Garnish with pickle spear.

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