This Week’s Recipe: Moscow Mule

With fall color starting to pop it’s a great time to break out those copper mugs and serve up a Moscow Mule or six. The drink has some kick and some spice and is perfect this time of year.

So. Much. Drama.

The Moscow Mule may have been invented in Manhattan by three dudes: one with ginger beer, one with vodka and one with limes. It may have been invented by a bartender who needed to get rid of stock. It was definitely popular in L.A. for years. The mystery of its history is half the fun. But there’s other drama: and people love to Google the term “Moscow mule poisoning” because copper + acidic drinks don’t mix.

Seriously, people want to find a reason to hate EVERYTHING!

Here’s the thing: chances are your copper mug from Pier 1 or Target (or wherever else) is not pure copper and instead lined on the inside with another metal so stop freaking out and get to drinking. If you’re still worried, serve this puppy in rocks glasses, wine glasses, coffee mugs or any other glasses you have on hand: it’ll taste just as good.cup-2444916_640.jpg

How To Make A Moscow Mule

2 oz. vodka
½ oz. fresh lime juice
3 oz ginger beer
Lime wedges or wheels (garnish)
  • Fill a cocktail shaker ¾ with ice.
  • Add vodka and lime juice and shake until chilled, about 15 seconds.
  • Strain into a copper mug filled with crushed ice.
  • Garnish.

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Ethical Fixes

Don’t forget to get some reusable stainless steel ice cubes to help chill drinks without the water waste. Also, store your ingredients in the fridge or freezer (vodka) so that you don’t need ice.

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