Now that the Tokyo Games are underway, it’s clear how much the pandemic has influenced the global event. After being postponed a year, the Olympics committee decided to ban the sale of alcohol and high-fives to stem the spread of the virus.
So the majority of us are watching from home. The good news is that there’s no alcohol ban in our kitchens, and we can make a delicious Moscow Mule to watch our favorite summer competitions — but with a Tokyo twist.
Go for the Copper
The Olympics has a history of using copper in medals, dating back to 1896, the start of the modern Olympics in Athens, Greece. Winners were given a silver medal and olive branch, while runners-up were given a solid copper medal and laurel branch.
Nowadays, the bronze medal goes to the third-place finisher. It’s made out of 92.5% copper — this is certainly a lot of copper, but not quite as nice as Moscow Copper Co.’s mugs, which are made of 100% unlined copper.
Drinking from copper has long been known to have health benefits. In addition to regulating blood pressure, strengthening bones and speeding up healing, copper has microbial properties. It has been proven to kill viruses (including COVID-19) within a few hours.
So go ahead, grab your favorite Moscow Copper Co. mug, and let’s make a Tokyo Mule.
Tokyo Mule Recipe
To make this drink, you will need:
- 2 ounces vodka
- 1 ounce sake
- 1 tablespoon yuzu juice
- Ginger beer
The original Moscow Mule calls for Smirnoff Vodka.
In the spirit of traveling to the Olympics by way of couch surfing, we are adding Japanese ingredients such as sake and yuzu juice.
Often compared with a strong wine, flavor-wise, sake is a mildly sweet drink made of rice yeast, koji and water. Look for a bottle labeled “junmai,” meaning that the sake is made with the most quality ingredients with no additives.
Yuzu is tart and fragrant — reminiscent of grapefruit on one hand and mandarin orange on the other — and is often used in sauces and drinks to add a citrus flavor.
It’s illegal to import fresh yuzu into the United States to protect groves from diseases in Asian groves, but domestic yuzu production has been growing in recent decades, due to demand from chefs at high-end restaurants.
Still, fresh yuzu is more expensive than other citrus varieties, often fetching several dollars per fruit.
Purchasing yuzu juice is a more viable option, and a welcome addition to your bar cart. A little goes a long way, so even a small bottle will last you a while.
How to Make a Tokyo Mule
Don’t be too precious about your Tokyo Mule — after all, it’s meant to drink, and the diving finals will be on soon, so let’s get to it.
- First, you grab your Moscow Copper mug and add ice. For an even colder mug, place it in the freezer for 30 minutes before serving.
- Next, add your vodka, sake and a splash of yuzu juice.
- Lastly, top it off with ginger beer and serve.
A tip: Do not put ice in the mug, or you’ll water down your mules. Instead, stick your copper mug in the freezer at least 30 minutes and up to an hour before you want a drink. Then take out and pour your cocktail into the mug. Voila! The Tokyo Mule will be the perfect temperature.
P.S. If you make this Tokyo Mule recipe, don’t forget to tag and share on Instagram!