Moscow Mule Recipe

Inspired by Brick House Tavern + Tap

Time7m

Serves1

Tito’s Handmade Vodka, fresh lime juice, mint, Fever-Tree Ginger Beer.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

2 oz Tito's Handmade Vodka

1/2 oz Fresh lime juice

4 oz Fever-Tree Ginger Beer

6 leaves Mint leaves (fresh)

1 cup Crushed ice

1 piece Lime wheel or wedge (garnish)

Optional/Tools

1 piece Copper mug

1 piece Bar spoon or stirrer

1 piece Jigger or measuring tool

1 piece Muddler (optional)

Method

Prep

Chill mug (optional)

Place the copper mug in the freezer for 5–10 minutes before building the cocktail to keep it very cold (optional).

If using whole limes, cut one lime into wedges or wheels. Set aside fresh mint sprigs for garnish and pluck about 6 leaves for use in the drink.

Build & Finish

Fill the chilled (or regular) copper mug about three-quarters full with crushed ice (about 1 cup).

Lightly clap or slap the 6 mint leaves between your palms to release aroma—do not pulverize. Add the mint leaves to the mug and gently press them against the ice with a bar spoon or muddler one or two times to bruise (not tear) the leaves and release oils.

Measure and pour 2 oz Tito's Handmade Vodka into the mug over the ice and mint.

Add 0.5 oz fresh lime juice (about half a lime) to the mug.

Top the mug with 4 oz Fever-Tree Ginger Beer. Pour slowly to preserve carbonation.

Stir gently with a bar spoon 2–3 turns to combine vodka, lime, ginger beer, and mint without flattening the ginger beer.

Garnish with a lime wheel or wedge on the rim and a small mint sprig tucked into the ice. Serve immediately.