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 served in a copper mug. Actually, it’s often been served without the copper mug since there’s no reason for bars to have them, except for this drink. But recently the mug has made a comeback, so if you have one, go for it.
So here it is in the copper mug – mine is the Oggi Copper Mug.
It’s worth it to use top shelf ingredients in this cocktail. Grey Goose makes a nice choice for the vodka, because it’s smooth and drinkable even when served neat. The ginger beer is partly a matter of personal taste, since the flavors can vary. You can’t go wrong with Gosling’s or Reed’s, but there are other brands you might like even better.
And here it is in a plain glass, any glass you like, I went with a handled mug.
If you enjoy this one, be sure to check out another classic: the Dark ‘N’ Stormy cocktail, featuring ginger beer with Gosling’s Black Seal Rum.
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.