Happy Hour: The Moscow Mule

It’s that time again! Let’s delve into the history of one of your favorite drinks.

The year is 1941. John G. Martin, an American east coast spirit distributor, Jack Morgan, president of the Cock n’ Bull ginger beer company as well as the owner of the famed Los Angeles restaurant, Cock n’ Bull, and Rudolph Kunett, President of Martin’s vodka division, Smirnoff, were all dining together at New York’s Chatham Hotel.

The three were brainstorming ideas on new products to create when they wondered what would happen if they mixed two ounces of vodka with two ounces of ginger beer and a squeeze of lemon. Aforementioned ingredients were gathered, mixed together with ice, and the three men toasted one another and downed the beverage in unison. They thoroughly enjoyed what they tasted and five days later, the drink had a name…The Moscow Mule.

This cocktail is extremely refreshing during spring and summer months because of the crisp acidity of the ginger beer and the citrus of the lemon or lime. Traditionally, it’s served in a copper mug although in present day you may find bars that have dealt with mug theft issues and decided to simply serve the drink in a collins glass.

What you’ll need:

1.5 oz Vodka

1.5 oz Ginger Beer

.5 oz Lemon or Lime juice (most use lime)

Pour ingredients over ice into a copper mug and garnish with a lime wedge.


header image via cheatsheet.com

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