Rain or shine, freezing wind or balmy breeze, the Moscow Mule is always an appropriate drink. Chilled with a spicy snap of ginger, it's also one that's extremely simple to make.
Despite its name and main ingredient, the Moscow Mule doesn't hail from Russia. It's a red-blooded American cocktail, cooked up in Manhattan in 1941 by three men in the beverage industry: one a distributor, one a maker of ginger beer, and one a maker of vodka. They wondered what it would taste like to add two shots of vodka to ginger beer and a squeeze of lime. It tasted good. Thus the Moscow Mule, named after their location at the Chatham Hotel, the birthplace of "Little Moscow," was born.
Or so the legend goes. The more likely story is that Wes Price, head bartender at the Cock'n Bull restaurant in Los Angeles, invented it while trying to clean out some dead stock from the restaurant's basement. Either way, it's a drink that, with its signature copper mug, has become extremely popular over the years. Get the mug if you want to go all out, or serve it in a regular glass. Either way, it's timeless and delicious.
YIELDS:1 serving
TOTAL TIME:0 hours 5 mins
- Squeeze lime juice into a Collins glass (or Moscow Mule mug) and drop in the spent shell.
- Add 2 or 3 ice cubes, then pour in the vodka and fill with cold ginger beer (not ginger ale, although what the hell).
- Serve with a stirring rod.
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