Moscow Mule
Spicy-sweet base, ready for fizz
About this cocktail
The Moscow Mule was invented in 1941 in Hollywood, the result of three inventory problems landing in the same room: too much vodka, too much ginger beer, and a stack of unsold copper mugs. The standard build is vodka, fresh lime, and ginger beer over crushed ice in the copper mug. The freezer batch handles only the vodka-and-lime portion. Carbonated ginger beer cannot be batched (it goes flat); add 2 oz fresh ginger beer in the mug at serve, after pouring the freezer mix. The copper mug is not just decoration; it stays cold longer than glass and carries a faint metallic note that flatters the ginger.
Pick a cocktail to batch
Shaken citrus drinks pick up more water from ice. Spirit-forward stirred drinks need less; freezer batches often need none.
Your Batch
Aim for around 22% ABV or higher to keep the batch pourable in the freezer.
Remove this much spirit to make room. Save it for later.
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At Serve
How to serve
Pour 2oz batch over ice in a copper mug. Top with ginger beer. Garnish with lime wheel.
Best within: 2-3 weeks
Fresh lime sets the window; the ginger syrup outlasts it.
Pro Tips
- + Never add ginger beer to the batch - it goes flat
- + Use ginger syrup to get ginger flavor in the batch
- + Top with fresh ginger beer when serving
- + Copper mugs aren't necessary but look great
Avoid These
- − Batching the ginger beer (it goes flat)
- − Forgetting the ginger syrup base
For Hosts
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The Tools
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