When you think of winter-themed cocktails, you think of things like mulled wine or egg nog. What most winter drinks have in common is not necessarily warmth (although that doesn’t hurt) but spice, a special “zing” that only comes from seasonal spices. In this respect, the Moscow Mule is perhaps timeless.
If the Cape Cod is forever tied in its origin to Ocean Spray cranberry juice, the Moscow Mule will perhaps be forever tied to Cock N’ Bull ginger beer, back when the cocktail was invented in 1940’s Manhattan. It was company president Jack Morgan who spear-headed its invention along with Rudolph Kunett, President of Smirnoff Vodka, during a chance meeting at the Hollywood Cock N’ Bull Restaurant. Serving the drink in a copper mug was due to salesmen wanting to be flashy when demonstrating the cocktail to bartenders and patrons on the road.
Original recipes used a dash of lemon, but lime juice has become the more popular citrus “zing” to add and it’s one we agree with, along with garnishing with a lime wheel. Portland has as much ginger beer to its name as it does micro-brew, but Cock N’ Bull is still readily available and we decided to be traditionalists with this recipe. We still insisted on using our beloved Portland Potato Vodka though, in the spirit of the season and of Mother Russia.
An important note about serving in the copper mug is that copper can start dissolving in acidic solutions, which most definitely includes cocktails. If you are insistent on maintaining the classic presentation, we recommend finding a copper mug lined with stainless steel for better food safety. If that is unavailable, a highball glass should suffice.
1 1/2 oz (45ml) Portland Potato Vodka
3 oz (90ml) Cock N’ Bull Ginger Beer
1/2 (15ml) oz Lime Juice
Serve in a copper mug or highball glass
Garnish with a lime wheel and mint
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