Since I started doing classic cocktails on Fridays people have inquired if there were certain ones I’d made. Some, like the martini I had already done and others, like the sazerac, I hadn’t. Of course when asked about a certain cocktail that I had yet to post, I made it my mission to try and get that post up as soon as possible. The sazerac was one, and this Moscow Mule was another. I hadn’t done a sazerac because I had never heard of it before. But the reason it took me this long to do a Moscow Mule was because I didn’t have the cup necessary to make the cocktail. While it’s true you can use a high ball glass for this drink, I wanted the classic copper mug for the photo. I have the man who asked me about the cocktail, Mitch Allen, to thank for the cup. See, he had a few and was nice enough to send me one.
The Moscow Mule was created in the mid-40’s when two men, John G. Martin and Jack Morgan, came up with a brainstorm. See, before 1940 gin was the only clear alcohol available in the states. Then vodka came on the scene but didn’t sell well. Martin was a distributor for the alcohol and was sitting in the Cock ‘n’ Bull bar in Hollywood commiserating with the bar’s owner, Morgan, who also had a drink he was having trouble selling, his ginger beer. They decided to put the two liquors together with a little lime juice and serve the drink in a copper mug. Then Martin made his way around the country’s bars selling not only his new concoction, but Smirnoff vodka as well. It was actually this cocktail that finally made vodka popular in America.
And it’s no wonder since the drink is ridiculously easy to make: you only need three ingredients and it’s perfect any time of year. So if you’re looking for something a little more refreshing, but aren’t in the mood for the rum-based Cuba Libre, try the Moscow Mule instead.
Makes 1 cocktail
- 1/2 ounce lime juice
- 2 ounces vodka
- 4 – 6 ounces ginger beer
- Pour the lime juice into a copper mug (or high ball glass). Add a few ice cubes. Pour in the vodka. Top with ginger beer, garnish with a lime wedge and serve.