A Moscow Mule Cocktail Recipe For Beginners And Key Tips To Make It At Home
Traditionally made with just three ingredients – the Moscow mule is steeped in history – credited aw the classic cocktail which popularised its base spirit, vodka, across America. Belonging to the Buck family of cocktails – those made with a combination of spirit, citrus juice and a ginger-based mixer like ale or beer, the mule strikes an elusive balance between sweet and spicy. Served in copper mugs which not only provide the concoction its distinct aesthetic but also enable the preservation of cold temperatures while sipping the drink. The Moscow mule has since cemented its place in modern cocktail menus with different variations.
Moscow Mule Recipe For One
Ingredients
- 30 ml Smirnoff vodka (or any other vodka of choice)
- 10 ml lime juice
- 60 ml ginger beer
- Lime wheel, for garnish
- Crushed ice, for serving
Method
- Fill up a Moscow mule mug with crushed ice before adding in the vodka and lime juice.
- Top up with ginger beer and stir gently using a bar spoon.
- Garnish with a lime wheel and sprig of fresh mint before serving.
Key Tips To Make The Perfect Moscow Mule
- It is advised to chill the serving mug and ingredients before assembling the drink – in order to retain its cold temperature for longer, as well as minimise the need for ice usage.
- Pack the mug with ice to the brim to facilitate slow dilution of the cocktail as well as make it appear aesthetically pleasing at all times.
- Opt for a spicy variety of ginger beer with a mild sweetness for the most authentic flavour as well as balance with the sharp zest of the citrus juice.
- Garnishes are an important element of the cocktail as much as its core ingredients; make sure they are fresh and crisp when placed on top.
- Skip the bottled lime juice and use freshly squeezed juice instead; since the cocktail demands minimal ingredients, it is crucial that their flavours are at their prime when being combined.
*Drink Responsibly. This communication is for audiences above the age of 25.
