2016 was a big year for the Moscow Mule as it marked the 75th anniversary of the creation of the classic cocktail.
Quoted by the New York Times as “The Drink That Started It All,” the Moscow Mule is to thank for vodka’s rise in popularity in the United States.
If you can believe it, before Moscow Mule’s entrance into the cocktail market, vodka as a cocktail ingredient was relatively unknown in the country. Early advertisements promoted it as “white whiskey” due to the popularity of whiskey in the United States at the time.
Nowadays, there are vodka-infused drinks galore at bars around the country, but our beloved Moscow Mule is what started it all.
Last year, the Moscow Copper team decided to celebrate this special anniversary of the Mule’s creation by publishing ‘Mulehead’ The Moscow Mule Recipe Book.
Despite its simplicity the Original Moscow Mule, has experienced a resurgence in popularity these last few years.
From artistic Instagram posts to pop culture references in shows like Orange Is the New Black and Better Call Saul, there’s just something about the sweet and refreshing flavor of the mule combined with the quintessential copper mug that has people wanting more!
Our recipe book gives you or the cocktail lover in your life a deeper dive into the origins of the drink and allows you to gain a wider understanding of how the ingredients and copper mug work together to create that classic flavor.
In addition, we sourced 75 recipes from the best bartenders in the world for exciting and tantalizing variations on the drink for you to test out at home.
From utilizing different liquors (vodka, mezcal, whiskey, you name it) to adding in ingredients like blackberry and egg whites, there are dozens of ways to create a mule and serve it in our Original Moscow Mule Copper Mugs.
For now, we will give you a little sampling of three of the recipes included in the book so you can get an idea of the creativity and flavors that went into the compilation of these recipes!
Pineapple Ginger Mule
- 1 ½ ounces Reyka vodka
- ½ ounce Grand Marnier
- ½ ounce fresh lime juice
- ½ ounce pineapple juice
- Dash Angostura bitters
- Dash salt
- 2 ounces Gosling’s ginger beer
Step 1: Shake all ingredients, except the ginger beer, with ice.
Step 2: Add ginger beer to the shaker.
Step 3: Strain into a copper mule cup filled with fresh ice.
Step 4: Garnish with a slice of lime and grated fresh ginger on top of the drink.
Recipe provided by - Brian Weber
Rocky Mountain Mule
- 2 ounces Tin Cup whiskey
- ½ ounce Leopold Bros Rocky Mountain Blackberry Liqueur
- ½ ounce fresh lime juice
- Ginger beer
- Lime wedge, candied ginger and fresh blackberry, for garnish
Step 1: Add first three ingredients to a copper mug.
Step 2: Fill with ice and top with ginger beer.
Step 3: Garnish with a lime wedge, candied ginger and a fresh blackberry.
Recipe provided by - Cori O'Connor
Just Beet It
- 1 ½ ounces Aviation American Gin
- ½ ounce fresh juiced beets
- ½ ounce fresh ginger syrup (equal parts juiced ginger root and sugar)
- ½ ounce fresh lemon juice
- ½ ounce cinnamon syrup (8 cinnamon sticks boiled with one-to-one parts simple syrup and water)
- 1 egg white
- Soda water
Step 1: Combine all ingredients into a shaking tin, omitting the soda water.
Step 2: Dry shake for 10 seconds. Add ice. Shake again vigorously for 20 seconds. Add soda water to the bottom of the mug.
Step 3: Fine strain the cocktail mixture into the mule mug. Top with additional soda if desired. Add a few drops of bitters, as desired, and garnish with a sprig of fresh mint.
Recipe provided by - Andrew Larson
Need more recipes to quench your thirst? Click here to see more simple yet tasty recipes!