Moscow Cherry Lime Mule Recipe

Muddle cherries

Place 2 maraschino cherries in the bottom of a cocktail shaker or mixing glass. Add the fresh lime juice and simple syrup. Using a muddler or the back of a spoon, gently muddle the cherries until broken and releasing juice — about 6–8 firm presses. Don’t over-mash; you want pulp and juice, not pulverized fruit.

Add spirits

Add 2 oz vodka and 1/2 oz cherry liqueur to the muddled cherry, lime, and syrup mixture. Add a few ice cubes to the shaker to chill the liquid.

Shake (optional)

Briefly shake the mixture for about 8–10 seconds to combine and chill. (If you prefer less dilution and clearer ginger beer fizz, you may stir gently in the mixing glass instead of shaking.)

Fill a copper mug or highball glass about two-thirds full with crushed ice or large cubes (about 1 cup). Strain the shaken muddled mixture over the ice, using a fine strainer if you want to catch cherry solids. If you didn’t shake, pour the mixed contents from the mixing glass.

Top with about 4 oz chilled ginger beer. Pour slowly to preserve carbonation. Use a bar spoon to give the drink one gentle stir to incorporate the ginger beer with the spirit base without flattening it.

Thread an extra maraschino cherry and a lime wheel (or wedge) on a pick and place on the rim or drop into the glass. Clap a fresh mint sprig between your palms once to release aroma and tuck it into the top of the drink, if using.

Serve immediately with a straw. Encourage the drinker to gently stir occasionally to keep cherry flavor distributed as the ice melts.