Moscow Mule
Moscow Mule is bright, icy, and sharply refreshing, with clean vodka, zesty lime, and the warm bite of ginger beer. Served over crushed ice with mint and lime, it is simple to make and especially satisfying on a hot day.
Ingredients
Cocktail base
- 100 mlvodka
- 300 mlginger beer
- 40 mlfresh lime juice
To serve
- 400 gcrushed ice
- 1, cut into 4 wedges and 2 thin sliceslime
- 10 gfresh mint
Instructions
- 1
Prepare 2 copper mugs or highball glasses. Cut the lime into 4 wedges for squeezing and garnish, plus 2 thin slices for decoration. Lightly clap the mint between your palms to release its aroma without bruising it too harshly.
- 2
Fill each mug about three-quarters full with crushed ice. Using crushed ice chills the drink quickly and gives the classic frosty texture.
- 3
Divide the vodka and fresh lime juice evenly between the mugs. Stir briefly so the lime juice is distributed through the cold base.
- 4
Top each mug with ginger beer, pouring gently to keep its carbonation lively. Give each drink one quick, gentle stir—too much stirring will flatten the fizz.
- 5
Garnish each mug with a lime wedge, a lime slice, and a few sprigs of mint. Serve immediately while the drink is very cold and sparkling.
Nutrition per serving
Notes
- •For the best balance, use a spicy ginger beer rather than ginger ale.
- •If your limes are very tart, add 5-10 ml simple syrup total, though a classic Mule is usually not overly sweet beyond the ginger beer.
- •Chill the mugs or glasses for a few minutes beforehand if you want the drink to stay colder longer.
- •A jigger makes measuring fast and accurate for beginner-friendly results.
Background
The Moscow Mule was created in the United States in the 1940s, despite its Russian-sounding name. It helped popularize vodka in America and became famous for being served in a copper mug, with lime and ginger beer forming its signature combination.
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