We’re spoiled here at Dan’s Daily. We’ve worked with a few different MasterChefs, and now we get to add one more to that list: the absurdly talented, creative genius that is Brendan Pang. If you’re a MasterChef die-hard (guilty as charged) then you may remember Brendan from seasons 10 and 12. If not, our friend Brendan is a cook, an author AND he owns his own line of frozen dumplings – what a boss. So, we’re pretty stoked he’s helping out with our next cocktail, the Chamomile Mule.
As you may have guessed, the Chamomile Mule is a twist on the OG Moscow Mule, but with the addition of chamomile tea. “It's refreshing, super mellow, sweet but fun and aromatic,” says Brendan. “The drink has so many of my favourite flavours in it.”
For those unfamiliar with the Moscow Mule, it belongs to the Buck family of cocktails and is very closely related to both a Rickey (try Emma Cookson’s take on a Rickey here) and a Collins, but it subs the soda water you’d find in that family of cocktails for ginger beer (the non-alcoholic kind). “I love sipping ginger beer,” explains Brendan. “But turning that delicious ginger beer into a Mule with the chamomile tea is just a brilliant way to elevate the drink… it’s kind of like the Ali Wong of cocktails: punchy and fun.”
If you’re wondering when to serve this bad boy, Brendan reckons it's great for a daytime event. “I’m thinking a long lunch with a bigger group of friends, where you can make batches for everyone.” As for the all-important question – what are we eating with it? “You have to go with bold and punchy Asian flavours,” says Brendan. “Something like a robust beef rendang or spicy nasi lemak would be perfect.”
Want to try Brendan’s Chamomile Mule at home? It’s super easy – but have a read of his top tips below to make it MasterChef-worthy.
