moscow mule

Moscow Mule was the libation that propelled vodka into popularity in 1940s America. Angostura Bitters or Fee Brothers’ Whiskey Barrel-Aged Bitters are sometimes added; and substituting Jägermeister in the place of Vodka will produce a Jäger Mule, also popularly known as a Mule Meister.

Moscow Mule
The cocktail was invented in 1941 by John G. Martin of G.F. Heublein Brothers, Inc., an East Coast spirits and food distributor, and “Jack” Morgan, President of Cock ‘n’ Bull Products (producer of ginger beer) and proprietor of the Cock ‘n’ Bull restaurant on Sunset Boulevard in Los Angeles.
2 ounces Real Russian Vodka or Zubrowka Bison Grass Vodka
4 ounces of Barritt’s Ginger Beer  or Fever Tree Premium Ginger Beer
½ ounce fresh lime
Pour the vodka and lime juice into an ice-filled highball glass. Top with ginger beer and stir. Squeeze lime wedge over the drink and drop in.

Mezcal Mule
¾ ounce fresh lime juice
¾ ounce Finest Call Passion Fruit Purée
1 ounce Barritt’s or Fever Tree Premium Ginger Beer
1½  ounce Sombra Mezcal
three slices fresh cucumber, skin removed
ground chili
Muddle the cucumber in a cocktail shaker. Add passion fruit purée, lime juice, mezcal, and ice cubes. Shake and strain into an old-fashioned glass filled with fresh ice. Top with the ginger beer. Sprinkle a pinch of ground chili on top and garnish with a piece of candied ginger speared to a slice of cucumber.

Green Jacket
1 ½ ounces Cynar Artichoke Bitter Liqueur
½ ounce Domaine de Canton Ginger Liqueur
½ ounce un-sweetened pineapple juice
½ ounce lemon juice
1 dash (8-10 drops) Bittermens Orchard Street Celery Shrub Extract
1 ounce Barritt’s Ginger Beer  or Fever Tree Premium Ginger Beer
Shake all ingredients except the bitters and ginger beer with ice and strain into a highball glass filled with ice, top with ginger beer, stir gently to mix. Serve with a straw. Garnish with the bitters.

These cocktails will be featured in Ricks’ology: Concocting Cool Cocktails, a FREE class on Thursday, September 20, 2012. Register now!


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 Vine & Table #301