Chef notes
The perfect mix between a mule and a vodka sour, the Ubiquity is a spiked riff on a ginger lemonade. This cocktail is always a crowd-pleaser because of its light and citrus-forward flavor and was a bestseller from the first moment it went onto Pebble Bar's menu. It's great to make for a crowd when entertaining, especially when paired with your favorite barbecue dishes, or as a refreshing sip after you've finished 18 rounds of golf. This is also an ideal drink choice for those who may not usually be big drinkers but want to partake with something easy and refreshing.
The ginger syrup is what makes this drink really special; it adds a spicy and balanced kick. I highly recommend making your own ginger syrup instead of using something like ginger beer because while it may taste like ginger, it doesn't create that same heat that is needed for this cocktail. Store-bought ginger syrup can work, but if you'd like to make your own, add peeled ginger to a blender and blend until smooth. Strain with an extra-fine sieve and then add an equal part white sugar. Whisk vigorously until the sugar is dissolved. This can be stored in the fridge for up to three weeks.
They are not necessary for the taste, but both a mint plume and a piece of candied ginger work great as garnishes. People love to nibble on the ginger in between sips and are the perfect look for a backyard party.
Technique tip: Instead of topping your cocktail off with soda in the glass, add the soda directly to the cocktail shaker (after you've shaken all of the other ingredients) right before straining and serving. This allows the soda to become better integrated into your cocktail.
Swap option: Any light spirit can work here: tequila, gin, mezcal or a white rum.
Ingredients
- 1/2 ounce ginger syrup
- 1/2 ounce simple syrup
- 1 ounce lemon juice
- 2 ounces vodka
- 1½ ounces club soda
- 1 sprig mint, to garnish
- 1 piece candied ginger, to garnish
Preparation
1.Pour ginger syrup, simple syrup, lemon juice, vodka and 5 to 7 cubes of ice into a cocktail shaker.
2.Put the lid on the shaker and shake until frost begins to form (if using a tin), about 7 seconds.
3.Take off the lid and pour soda into the shaker before straining liquid into a 10- to 12-ounce Collins glass filled with ice.
4.Garnish with a plume of mint and a piece of candied ginger.
