It was all marketing. Moscow Mules, that super-simple co*cktail of vodka, ginger beer, and lime juice, were a way to sell vodka to an American audience. Because, apparently, in 1941, people weren’t interested in vodka unless it was served in copper mugs and had a cute name.
Of course, nobody needs convincing to drink vodka now. And as for the Moscow Mule, well...bartenders are yawning about it. Eric Alperin of the Varnish in L.A. called it “the co*cktail that placates the vodka drinkers,” which made us wonder: is the Moscow Mule more of a Meh-scow Mule? And if so, how can we make it better?
We wouldn't dream of changing the cups—copper is pretty and keeps your drink cold. But we thought of a few other tweaks that could wake up a Moscow Mule.
Bring on the blackberries.
Blackberry works with ginger. Blackberry works with lime. So why shouldn’t we mix them all together? Make a fruity blackberry syrup and watch your Mule turn a gorgeous purple hue. Not up for making a syrup? Muddle a few blackberries in the bottom of the mug.
Make your own ginger soda.
Ever notice how so many ginger beers don't actually taste like ginger? The solution to that is to make your own soda. Our recipe for homemade ginger beer goes the quick-ferment route; if you're in a hurry, opt for homemade ginger ale, which is little more than a ginger-infused simple syrup mixed with seltzer.
Swap the citrus.
Is lime the end-all, be-all citrus for this drink? Hardly. Try your next Moscow Mule with another squeezed citrus instead, like grapefruit or orange. The bitterness in grapefruit juice keeps the co*cktail from getting too sickly sweet. Stuck on limes? No problem, but consider muddling the lime instead of juicing it. Roughing up the citrus skin will release oils and some bitter elements, all of which make a much better Mule.
Get a little bitter.
A little bitterness goes a long way, especially in traditionally sweet ginger beer drinks like the mule. Use bottled bitters for some extra botanical notes. We love Angostura, as well as the ginger-lemon bitters from Hella Bitters.
Go herbal.
Muddle Thai basil, cilantro, or mint in the base of the copper mug to give your Mule a green dimension. Just don’t make this common rookie mistake: when muddling, lightly press the leaves—don’t bruise them. You want an aromatic herb addition here, not a coleslaw.
Skip the vodka.
Vodka haters, we're convinced that even you can fall in love with a Moscow Mule. All you have to do is...take out the vodka! Instead, pour some gin in your Mule. It'll add some new botanical notes you didn't think were possible from Mules (until now).
