Whether its rise in popularity can be attributed to an oversupply of ginger beer or the appeal of the signature copper mug, it’s clear that the Moscow Mule has had a resurgence.
History of the Moscow Mule
Different stories speculate on how the Moscow Mule was created, but the simplest story seems to involve Cock’n Bull pub owner, Jack Morgan, Morgan’s friend and Smirnoff vodka owner, John Martin, and Cock’n Bull bartender, Wes Price.
The cocktail was supposedly concocted in the 1940’s by Price after Morgan ordered too many bottles of house ginger beer. The drink grew in reputation when Martin traveled from bar to bar snapping Polaroid pictures of men and women drinking the cocktail out of the copper cups in an effort to advertise the vodka and reduce his oversupply of ginger beer.
Though the Moscow Mule fell out of the spotlight during the height of the Cold War, it has steadily made a comeback in the past few years thanks to its unique flavor profile and personality.
Perhaps one of the reasons the Moscow Mule is having a moment is its versatility. Made with just four simple ingredients; vodka, ginger beer, lime, and ice, the cocktail can be altered depending on one’s preferred taste. Add blueberries for a fruity and sweet cocktail or muddle a jalapeno for a spicy and savory drink. Replace vodka with mezcal or gin, and the drink takes on a whole new personality.
Customizing food and beverages have largely grown in popularity in the past few years, especially among Millennials, so it’s no wonder that this classic cocktail has over 230,000 hashtags on Instagram. It’s deliciously photo-worthy and the perfect drink to serve during any season, at any event.
The Garden Mule
This recipe is part of a two-part blog series to pay tribute to this special and often underrated cocktail. The Garden Mule recipe we used was inspired by the Garden Mule featured on the mother-daughter duo blog, Something New for Dinner. We put our spin on it with Oola Rosemary vodka and Cock’n Bull ginger beer for a fruity, and slightly herbal taste.
- 4 slices cucumber
- 16 blueberries
- 6 mint leaves
- 2 ounces Oola Rosemary vodka
- Lime juice
- 1/2 cup Cock’n Bull ginger beer
- Place cucumber slices, blueberries and mint leaves in the cocktail shaker.
- Muddle until thoroughly crushed.
- Add a handful of ice, vodka and lime juice. Cover shaker and shake for about 15 seconds, until condensation appears on the outside of the shaker.
- Fill your Moscow mule cup with ice. Strain the liquid from the shaker into the mug.
- Top with ginger beer.
- Garnish with mint sprig.
1. Place cucumber slices, blueberries and mint leaves in the cocktail shaker.
2. Muddle until thoroughly crushed.
3. Add a handful of ice, vodka and lime juice. Cover shaker and shake for about 15 seconds until condensation appears on the outside of the shaker.
4. Fill the Moscow mule cup with ice. Strain the liquid from the shaker into the mug.
5. Top with ginger beer.
6. Garnish with a mint sprig.
Products we used:
- Cardinal stacking bowls
- Boos block (Contact yours sales rep for more information)
- Moscow Mule mug
- Cocktail shaker
- Bottle Opener
Next week is part 2 of our Moscow Mule series, so get ready for a cocktail that will liven up your taste buds!