According to master mixologist Matt Seigel, who was bartending and creating cocktails at NoMad when it won a James Beard Award for Best Bar Program, proper technique will result in a perfectly delicious Moscow Mule. Whipping the syrup, lime juice, and vodka (i.e. shaking them really hard) with some crushed ice in a shaker, and then adding the club soda immediately, makes for a great velvety texture with a light, frothy head.
Many Moscow Mule recipes use ginger beer, but this one calls for ginger syrup (and club soda for the fizzy effect). You can buy pre-made bottles of syrup, but if you want to make your own, get our Ginger Syrup recipe.
For more ginger cocktail recipes, check out Chowhound’s easy dark ‘n’ stormy recipe.
- Yield: 1 drink
- Difficulty: Easy
- Total: Under 5 mins
- Active: Under 5 mins
- 3/4 ounces ginger syrup
- 1 ounce fresh lime juice
- 2 ounces vodka
- crushed ice
- 2 ounces club soda
- lime wedge or candied ginger
- Pour the ginger syrup, lime juice, and vodka into a shaker. Add a scant handful of crushed ice and vigorously shake the ingredients until you no longer hear the ice chips against the metal, indicating that they have dissolved.
- Immediately pour the club soda into the shaker and pour the cocktail into a highball glass.
- Garnish with a lime wedge or candied ginger, and serve with a straw.
Mobile Mule: Substitute 2 ounces light rum for the the vodka.