Thirsty Thursdays: The Moscow Mule Revival

15 May

You may or may not know this about me, but I’m really into all things vintage. I strongly believe I was born in the wrong decade, and I’ve been known to drive hours at a time to pick up vintage furniture from poor Craigslist sellers who have no idea what they’re getting rid of (by the way – when hunting for something cool on craigslist, make sure to look in counties outside of Los Angeles, where vintage furniture is more likely to be recognized as “grandma’s ugly old tray table on wheels, rather than a 1964 bar cart that would retail for $1300) . Anyway, this obsession also carries into the cocktail world – one of my favorites of all times is a classic Moscow Mule.

This take on the old standby is a much healthier version, complete with homemade ginger beer, lime juice, and coconut sugar.  The homemade ginger beer is a little bit time consuming, but I promise you that if you take this to your next dinner party, you’ll be talked about forever. In a good way, of course.

Ingredients

 

  • 1 cup sliced ginger root
  • 4 cups water
  • 
Pellegrino or other sodium free sparkling mineral water
  • Stevia or coconut sugar to tastes
  • lime juice (1/2 oz per drink)
  • vodka (2 oz per drink)

Instructions

Homemade ginger beer (from simply sugar and gluten free) :

  1. Put the sliced ginger into a 4-quart saucepan. Cover with water. Bring to a boil, remove from heat, cover, and let steep for 1 – 1.5 hours.
  2. Strain into a 1-quart mason jar, discarding ginger. Cover and chill.
  3. Combine 1 part ginger syrup and 3 parts Pellegrino and add ice. Sweeten to taste with stevia/ coconut sugar

Moscow Mule

Squeeze lime juice into a tall glass (or copper mug, if you’re traditional like that). Add ice, vodka and fill with the ginger beer. Stir and serve with lime wedges.

 

mule1

mule2

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One Response to “Thirsty Thursdays: The Moscow Mule Revival”

  1. Robert Colvin May 15, 2014 at 10:27 pm #

    Created at a great pub, now gone, on Sunset Blvd just as Sunset turned west to go into Beverly Hills. The Cock ‘n Bull Restaurant. In the day, a watering hole for some of Hollywood’s greats. Jack Webb in the corner of the first small dining room off the bar. You could hear his booming voice from all over the restaurant. On hot summer’s days, a Moscow Mule in a chilled copper cup with a club sandwich. Nothing like it! My first office, CPC across the street.

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