How to Make The Perfect Moscow Mule

Prep time: 3 minutes

Serves: 1

Ingredients

• 2 ounces vodka
• 0.5 ounces fresh lime juice
• 4 ounces ginger beer (Fever-Tree or Bundaberg — not ginger ale)
• 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 vodka and lime: Pour 2 ounces vodka and 0.5 ounces fresh lime juice directly over the ice.

3. Top with ginger beer: Top with 4 ounces ginger beer (Fever-Tree or Bundaberg, not ginger ale). Pour it gently down the side of the mug to preserve the carbonation.

4. Stir gently: Stir gently once or twice with a bar spoon, just enough to combine without losing fizz.

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. The mint aroma on each sip is half the drink.

Notes

Ginger beer vs. ginger ale: Ginger beer is spicy, fermented, and complex. Ginger ale is just sweet soda with a hint of ginger. They are not interchangeable here, Fever-Tree Ginger Beer or Bundaberg are the best widely available options. Fever-Tree is lighter and more refined; Bundaberg is bolder and spicier.

Vodka choice: This is a highball where the vodka mostly plays a supporting role, clean and neutral is what you want. Don’t use a heavily flavored or overly sweet vodka.

Crushed ice: Essential for the Moscow Mule. It chills faster, dilutes gently, and looks right in the copper mug. If you don’t have a crushed ice maker, put ice cubes in a zip-lock bag and whack with a rolling pin.

Build, don’t shake: The Moscow Mule is a built drink, add ingredients directly to the mug over ice, stir gently, and serve. Shaking it would flatten the ginger beer.