9 months ago

Moscow Mule: This mule has a kick

Now that
the weather is warming up, it’s the perfect time to get a jump on what is sure
to be one of the hottest cocktails of the season: the Moscow Mule. Jason
Newell, our manager of wines & spirits at our Chanhassen store, shares the
story behind this popular drink – and his go-to Moscow Mule recipe.

Originating in the early 1940s, the Moscow Mule introduced vodka
to the United States. This classic American cocktail was created by John Martin,
the man who brought Smirnoff vodka to the U.S., and Jack Morgan, owner of the
legendary Cock & Bull restaurant on Hollywood’s Sunset Boulevard. Served to
Hollywood stars in a personalized copper cup at the Cock & Bull, it soon
became regarded as one of the most popular cocktails of the era.

Fast-forward to the early 2000s and you will find a surge of
classic cocktails making their way back into trendy bars and restaurants across
the U.S. In 2012, the Moscow Mule had the good fortune to be featured on the
Oprah Winfrey show. After that, the drink’s popularity skyrocketed.

The great thing about the Moscow Mule is the ease of
preparation. A little vodka, simple syrup, a squeeze of lime topped off with ginger
beer, served in a copper mug. As with all cocktail recipes there are many
variations. The one most common difference seems to be the addition of mint
muddled into or used as a garnish. Some recipes call for a lemon garnish, but
most have a lime used for this coveted spot. The ginger beer is a non-alcoholic
soda that’s mainly imported from the Caribbean. It has a spicy crispness that
is much different than its sweeter cousin ginger ale.

Using the copper mug is not just to show you’re drinking the
coolest cocktail in town…it also enhances the experience by giving a slight chill
to your lips and fingertips.

Moscow Mule

  • 1 ounce vodka
  • 1 teaspoon simple syrup
  • fresh lime juice from half of a lime
  • ½ cup ginger beer
  • 1 sprig fresh mint
  • 1 slice of lime


In a copper mug, pour vodka over ice. Add sugar
syrup and lime juice. Top with ginger beer and stir. Garnish with mint sprig
and lime slice.