I first tried Moscow Mule in Vegas. Although I am no fan of ginger, I could definitely appreciate its icy cold freshness.
The Moscow Mule has nothing to do with Moscow (except well… vodka) or with mules. It is always suggested for the drink to be served in the copper mug. Apparently, the copper brings out its flavors and keeps the drink very cold. But if you look at its history, the copper mugs were a stroke of serendipity, involving three people who had trouble selling out their products.
The Moscow Mule craze began sometime in the early 1940s when most people in the US had no idea what vodka was. John Martin the president of G.F. Heublein & Brothers, a food and spirits importer on the East Coast (also known for introducing A-1 Steak Sauce to the US), in an effort to ride the next cocktail trend, purchased the North American division of Smirnoff, then a small vodka distillery.
When Martin was visiting his friend, Jack Morgan, who owned a pub on the Sunset Strip in Hollywood, he complained about the fact that he couldn’t sell his vodka. Morgan also complained he couldn’t sell his ginger beer. Finally, a third person, Sophie Berezinski, a Russian immigrant, had 2000 copper mugs that she couldn’t sell either. All three of them spent hours putting together a drink that would sell and pulled their resources together, and as a result, it became a nationwide sensation and put Smirnoff on the map. You can read the whole story from Moscow Copper Co., the original makers of the mug.
Time: 2 min
INGREDIENTS Moscow Mule
1 1/2 oz Vodka
1/2oz Lime Juice
1/2cup Ginger Beer (a cup has 250ml)
DIRECTIONS Moscow Mule
Stir all the ingredients together in a copper mug or glass and you’re good to go!
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