Moscow Mule
by Jen
There are a few different stories to account for how the Moscow Mule got created. It had something to do with a guy named Jack Morgan who was selling his own brand of ginger beer from his bar, Cock ‘n’ Bull, on Sunset Strip in Los Angeles, and vodka. Wherever it came from, the Moscow Mule enjoyed some serious popularity in the 1950s and ’60s, but later faded into obscurity. There are a few variations on the recipe, but it’s basically a mix of vodka and ginger beer in a copper mug. Except, usually without the copper mug nowadays.
The Moscow Mule
- 1 part vodka
- 1 part lime juice
- Ginger beer to taste
Or, if you hate recipes given in “parts”, use 2 ounces each of vodka and lime juice with 8 ounces of ginger beer. The instructions are even simpler than the drink: pour everything into an iced glass.
Some variations on this recipe leave out the lime juice and just squeeze a lime wedge into the drink. Feel free to tweak the ratio of ingredients to get it just the way you like it.
Goes Well with Spicy & Fattening
Maybe it’s because ginger supposedly settles the stomach, but this drink seems ideal for those spicy or fattening foods that tend to cause indigestion – such as pizza, fried chicken and spicy Indian curries.
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Posted in Ginger Beer, Lime Juice, Vodka on March 1, 2009
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