Moscow Mule

Recipe from Mike Holmes

Adapted by Robert Simonson

Updated Dec. 16, 2024

Moscow Mule
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Rating
5(539)
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Wickman House, a fine-dining destination at the tip of Wisconsin’s Door County peninsula, serves as many Moscow Mules today as it does the state’s beloved brandy old-fashioneds. The Wickman recipe is the classic formula: vodka and lime juice topped with ginger beer and served over ice in a copper mug. —Robert Simonson

Featured in: At Age 75, the Moscow Mule Gets Its Kick Back

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Ingredients

Yield:1 drink
  • 2ounces vodka
  • ½ounce fresh lime juice
  • 3ounces ginger beer, preferably Fever Tree
  • Lime wedge, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

165 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 0 grams protein; 7 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a cocktail shaker three-quarters filled with ice, combine vodka and lime juice and shake until chilled, about 15 seconds. Strain into a mug, preferably copper, filled with crushed ice. Top with ginger beer. Garnish with lime.

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5 out of 5
539 user ratings
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Comments

Stephen G

Why do you consider the copper mug a must? Genuinely curious.

VJBortolot

My younger son does a double-ginger mule. Grated ginger macerates in vodka for a day, then more or less as written. Really good.

Warren G

To answer Stephen G's question about "why the copper mug" for Moscow Mules - vodka oxidizes the copper, giving a bigger flavor and aroma. Also, more bubbles means more fizziness from the carbonated ginger beer.

Ron B

Some may find this heretical, but I added a teaspoon of superfine sugar to this recipe. (Superfine sugar dissolves well in the lime juice and then the vodka.). Rather than make the drink too sweet, to my taste it took some of the edge off the Fever Tree.

Kevin M

Luxury Moscow Mule (Arundel Inn, Kennebunkport) * 2 ounces Bar Hill Gin * 1 ounce Cardamaro * 1 ounce Triple Sec * Splash of fresh lime juice * Finish with ginger beer (as much as 4-6 ounces) Combine gin, Cardamaro, Triple Sec, and lime juice into a cocktail shaker with ice. Strain the contents of the shaker into an ice-filled glass and add ice cold ginger beer to taste. Absolutely divine.

Gary W

A Mule done with Rye in place of the vodka is truly a thing of beauty.

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Credits

Adapted from Mike Holmes, Wickman House, Ellison Bay, Wis.

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