The Bojon Gourmet

Make the spiced ginger syrup:
2 In a small, heavy skillet, combine the coriander, cumin, and cardamom seeds and saffron. Heat over a medium flame, shuffling the pan frequently, to toast the spices until they are fragrant and start to pop, 30 seconds once the pan is hot.
3 Meanwhile, stir together the sugar with the boiling water until dissolved (or mostly dissolved). Add the syrup, toasted spices, and ginger to a blender and blend until fairly smooth. Strain the syrup through a very fine mesh strainer, pressing on the solids to extract the good stuff. Use immediately or (preferablchill the syrup until cold, at least 1 hour and up to several days.
Make the mules:
6 In a shaker or jar, stir together the vodka, ginger syrup, and lemon juice for 30 seconds. Strain into a highball glass filled with ice, top off with sparkling water, and top with a mint sprig. Taste, adding more lemon or syrup if you feel the drink needs it. Enjoy immediately.