The Moscow Mule
The Moscow Mule was created at the Los Angeles Cock ‘n’ Bull pub in 1941 when marketer named John G. Martin, who was having trouble selling vodka to Americans, met the bar’s owner, Jack Morgan, who was having trouble selling his ginger beer. The two got creative behind the bar and several variations later they had a cocktail that is wildly popular today. The Mule is often served in a copper mug, rumored to initially be provided by a third colleague with a large inventory of mugs to move.
The drink enjoyed tremendous popularity in the 1950’s and 1960’s, it is one of our house favorites year-round for it’s simplicity (three ingredients) and it’s zingy taste. Like any simple recipe, the Mule provides a perfect base for creative variations. While I’ve enjoyed more complex versions (like the Wonkey Donkey at London’s Pollen Street Social) or subtle twists like adding cucumber (like everyone was serving in Berlin this fall) but for mixing at home when guests pop by we keep to the basics (see below).
Keep these ingredients on hand and you will have a refreshing fix that is equally as delicious for those skipping the vodka.
- 1/2 lime, juice
- 2 ounces vodka
- 3 ounces Fever Tree ginger beer
- Fill a tall glass with small ice cubes, juice from the lime, vodka, then top with ginger beer. Garnish with a slices of lime.
Yields: 1 serving
Per serving: 10 g carbohydrates
