The ingredients for a Moscow Mule as a drink are not complicated. In fact, it’s a bit of an odd recipe, involving some classic choices, like Absolut Vodka and ice, as well as some non-traditional choices as well. The combination of these ingredients gives the drink a unique taste, texture, and experience, which contributes to its popularity as well.
Simplicity Can Be Powerful
In a nutshell, the Moscow Mule ingredients involve the following:
- A ginger beer
- Half of a shot of lime juice
- One and half shots of premium vodka
- Ice
- And a slice of lime for a garnish
And that is it. There is no complicated dash or concoction. The power of the drink comes in the combination of the quality vodka mixed with ginger beer and lime juice. All three have a notable taste, very different from each other, and distinct. When combined, they produce a drink that people remember enough to become popular as well as easy to make again and again.
How You Contain the Moscow Mule Matters
The equipment makes the difference here between a so-so drink and a Moscow Mule people want more of. Using a metal mug or drink glass helps drop the temperature faster. Many suggest stainless steel or copper, both being extremely effective with conducting temperature change. Then the vodka is poured in next. To keep the ice cubes from melting too fast with room temperature spirits, put the vodka in the refrigerator or chiller for a bit first. Right after the vodka, pour in the lime juice and finish the mix with a fresh ginger beer. Ideally, the ginger beer should be new for the strongest carbonation effect on the drink. Then top it with a lime garnish, and that Moscow Mule is ready to go.
A Bit of History in Every Drink
The Moscow Mule is not a recent phenomenon either. It’s been around quite a while, dating back to the beginning of World War II, and originated in New York City. Someone decided that a new drink at the time, ginger beer, could be interesting mixed with a spirit. With a bit of taste testing and creativity, the combination of premium vodka and ginger beer was married and the Moscow Mule was established as a bona fide favorite at the bar. Ice, clearly, made a big difference in the temperature of the drink as well, enhancing the taste and cutting down on over carbonation that comes naturally with the ginger beer involved.
Try mixing the Moscow Mule at home. It’s an easy recipe to work with, forgiving for those learning how to bartend and play their hand at drink recipes, especially when working with premium vodkas like Absolut and similar. Some folks even substitute Ginger Ale into the recipe if they don’t have a proper ginger beer available, but it does lean on the lighter side of taste as a result. Other variations play with different options in alternative liquors, but the true Moscow Mule remains true to the original ingredients noted above. Why ruin a good thing?
