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

Ingredients (6)

  • 3/4 ounces ginger syrup
  • 1 ounce fresh lime juice
  • 2 ounces vodka
  • crushed ice
  • 2 ounces club soda
  • lime wedge or candied ginger


  1. 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.
  2. Immediately pour the club soda into the shaker and pour the cocktail into a highball glass.
  3. Garnish with a lime wedge or candied ginger, and serve with a straw.


Mobile Mule: Substitute 2 ounces light rum for the the vodka.