How to Make The Perfect Moscow Mule Mocktail
Prep time: 3 minutes
Serves: 1
Ingredients
- 0.5 ounces fresh lime juice
- 0.3 ounces fresh ginger juice (or 1/4 tsp grated ginger, strained)
- 0.3 ounces agave syrup
- 5 ounces ginger beer (Fever-Tree or Bundaberg)
- 1 lime wedge (garnish)
- 3 fresh mint sprigs (garnish)
- 1 copper mug filled with crushed ice
Instructions
1. Fill the copper mug with crushed ice: Fill 1 copper mug filled with crushed ice with crushed ice all the way to the top.
2. Add lime, ginger, and syrup: Add 0.5 ounces fresh lime juice, 0.3 ounces fresh ginger juice (or 1/4 tsp grated ginger, strained), and 0.3 ounces agave syrup directly over the ice.
3. Top with ginger beer: Top with 5 ounces ginger beer (Fever-Tree or Bundaberg), pouring gently down the side to preserve fizz.
4. Stir gently: Stir gently once or twice.
5. Garnish: Add 1 lime wedge (garnish) to the rim and tuck 3 fresh mint sprigs (garnish) into the ice so the leaves sit above the rim.
Notes
Why this works so naturally: The Moscow Mule’s dominant flavors, ginger, lime, and fizz, are all already non-alcoholic. The vodka’s role was mainly body and mild warmth. Fresh ginger juice and a small amount of agave syrup cover both.
Fresh ginger juice: Grate a knob of fresh ginger and squeeze it through a fine mesh strainer or cheesecloth. A 1-inch piece gives you roughly 1/4 oz. This adds a fresh, sharp ginger heat that dried ginger or ginger powder can’t replicate.
Slightly more ginger beer: Since we’re not replacing vodka’s volume with a spirit alternative, we add a little extra ginger beer (5 oz vs. 4 oz) to fill the mug properly.
Still use the copper mug: The experience is a big part of what makes a Mule a Mule, don’t skip it!