Sausalito's newest restaurant, Plate Shop, is a cute little gem of a place with excellent, modern food, good wines by the glass -- including a nightly, $6, "inoffensive" white and red house special and some good cocktails to boot. Below, we have the recipe for the Shipyard Mule, a riff on the classic Moscow Mule which bar manager Chris Burgeson reminds us was instrumental in popularizing vodka in this country. (See the story here -- basically, before this cocktail took off in the 1940s and 50s, gin was really the only clear spirit around in the U.S.)
Shipyard Mule
1/2 sprig of rosemary, leaves only
1 1/2 oz. Stoli Vodka
fresh lime juce
ginger beer
ice
Combine vodka, rosemary, lime juice, and ice in a cocktail shaker. Shake vigorously at least 20 times. Strain into Collins glass over ice. Top with Ginger beer. Garnish with rosemary sprig.
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