The Moscow Mule
3/28/16
WRITTEN BY: Sarah Lucas

The Moscow Mule was created at the Los Angeles Cock ‘n’ Bull pub in 1941 when marketer named John G. Martin, who was having trouble selling vodka to Americans, met the bar’s owner, Jack Morgan, who was having trouble selling his ginger beer.  The two got creative behind the bar and several variations later they had a cocktail that is wildly popular today. The Mule is often served in a copper mug, rumored to initially be provided by a third colleague with a large inventory of mugs to move.

The drink enjoyed tremendous popularity in the 1950’s and 1960’s, it is one of our house favorites year-round for it’s simplicity (3 ingredients) and it’s zingy taste. Like any simple recipe, the Mule provides a perfect base for creative variations. While I’ve enjoyed more complex versions (like the Wonkey Donkey at London’s Pollen Street Social) or subtle twists like adding cucumber (like everyone was serving in Berlin this fall) but for mixing at home when guests pop by we keep to the basics (see below).

Keep these ingredients on hand and you will have a refreshing fix that is equally as delicious for those skipping the vodka.

INGREDIENTS

  • 1/2 lime, juice
  • 2 ounces vodka
  • 3 ounces Fever Tree ginger beer

PREPARATION

 

  1. Fill a tall glass with small ice cubes, juice from the lime, vodka, then top with ginger beer. Garnish with a slices of lime.

Yields: 1 serving

Per serving: 10 g carbohydrates

Sarah Lucas

Sarah’s daughter Mary was diagnosed with Type 1 in 1998 at the age of seven. An event designer, writer and lifestyle expert with a passion for philanthropy, she has raised over $10 million for Type 1 charities over the past 15 years. In addition to being a co-founder, Sarah will also serve as the CEO of Beyond Type 1. When she's not fighting to make the world a better place, you will find her surrounded by her family, spending time with friends, exploring the world, and frequently on her bicycle.