Copper Mug Magic: Crafting the Ideal Moscow Mule

Have you ever wondered if the Moscow Mule has anything to do with Russia’s largest city? Or even mules (the shoes, or the animal) for that matter? And, why is the spicy and fresh drink served in a copper mug?

While the Moscow Mule comes together quickly with just a few ingredients, it has a surprisingly complex flavor and an equally unexpected history.

The Moscow Mule’s origin story starts with a tactful combination. In 1941 at the Cock ‘N’ Bull in Hollywood, the bar owner found himself unable to sell either the cases of Smirnoff vodka he had purchased or the bottles of house made ginger beer. Smirnoff, a Russian vodka, had recently been purchased, and brought to America by a Russian expat. The purchase was a poor financial decision, since vodka was a relatively new spirit in American bars and had little to no following at the time. But later on, this pantry-clearing cocktail would become a true hit.

It’s fitting that the cocktail that was invented by throwing a few leftover things together gets served in a unique, some might say iconic, vessel that shares a similar story. An immigrant named Sophie Berezinski came to California with 2,000 copper mugs she had designed in her father’s copper shop in Russia.

Since a Moscow Mule contains just a few ingredients, it’s important to reach for the highest quality when you can. Use sharp, spicy ginger beer for a full-flavored experience. And, as with nearly all cocktails, use lime juice from fresh, whole limes in lieu of the bottled stuff. Top everything with lots of ice to keep the cocktail chill — extra points if you use a copper mug.

Ingredients

• 1/2 lime, plus 1 lime wheel for garnish
• 2 ounces vodka
• Ice
• 4 ounces chilled ginger beer

Directions

1. Squeeze 1/2 ounce lime juice into a chilled copper mug or collins glass and drop in the spent lime shell. Add the vodka, fill the mug with ice and stir well. Stir in the ginger beer and garnish with the lime wheel.