Recipe is for those of the ages 21+.
The Moscow Mule, it’s become the popular new cosmo of the bar scene and can anyone really blame it? It’s spicy, sweet, light, and refreshing. All the ingredients to be a hit wonder at happy hour. However the Moscow Mule is no newbie to the cocktail world, it’s been hanging around since 1941. It’s also had it’s fair share of different names like Smirnoff Mule and Vodka Buck. Matter of fact it set Smirnoff off to be the in-house name it is today. However for most of us though we had our first mule sometime in the last 5 years with it’s come back to popularity.
Matter of fact I had my first Moscow Mule back in 2013 when we were venue shopping for our wedding. We came up to this fancy restaurant that we were uneasy about as a venue. I mean a restaurant doesn’t scream wedding or intimacy! Wouldn’t there be other people dining and we’d have wedding crashers?! Well, come to find out those fears melted away as we toured the beautiful building that seemed never ending. When our meeting ended, B and I sat at the bar for a drink to discuss what we had just seen. I asked the bartender for the most requested drink on the cocktail menu and he laid down a Moscow Mule minutes later. It was as bright and delightful as the venue we were sitting in. As we sat and sipped mules and ate coconut cake, we decided to sign the papers that would let us get married in exactly one year. Which of course lead me to order a Moscow Mule every time we went back for any meetings or just to enjoy happy hour. There is something about that memory that’s just positive and joyful that comes back every time I sip one.
In honor of those sweet memories I wanted to share my Moscow Mule recipe and how I amped it up for summer. Going back to that sweet day I first had a mule, I ate it with this mouth watering coconut cake. Which coconut always reminds me of the summer and how it brings delicious tropical flavors. By adding coconut to the ginger in the mule you get this delicious Thai infusion for a cocktail. Using quality vodka can is the key element to making a mule delicious, so use your favorite! It’s spicy, sweet, and still very light making it the perfect moscow mule recipe.
- 2 ounces Vodka
- 1 ounces Creme de Coconut
- 1/2 ounces Fresh Lime Juice
- 3 ounces Ginger Beer
- To Garnish Lime Wedges
Using a copper mug or highball glass add your vodka, lime, and creme de coconut together until fully mixed.
Once combined fill your mug/highball all the way up with ice. Top the rest off with ginger beer.
Stir to combine and serve with a lime wedge on the rim.
Back in my Home Bar 101 Glassware I said you do not need copper mugs and it’s still 100% true with a mule. A Moscow Mule can be served in a highball! Matter of fact a lot of bars are starting to partake in this. Mainly because people like to steal the copper mugs and the good ones are not cheap.
Tell me down below when you first tried a Moscow Mule and if you liked this recipe share it with your friends!