Na Moscow Mule Recipe

Chill and Muddle

Place a rocks or mule mug in the freezer for a few minutes or fill with ice to chill. In the serving glass, add the fresh lime halves (about 1/2 lime) cut into wedges. If using optional fruit (raspberries or cucumber), add them now. Add the simple syrup on top of the fruit and lime. Using a muddler (or the back of a spoon), gently muddle 6–8 times just to press the juice from the lime and release aromatic oils — avoid over‑muddling the rind which can add bitterness. If using raspberries, lightly press until pulp forms; for cucumber, press 2–3 times to release flavor.

Fill the glass about 2/3 full with crushed or cubed ice.

Pour 0.5 oz fresh lime juice over the ice and muddled fruit to add brightness.

Add 1 can (approx. 12 oz) of NA Lime White Claw. If you prefer a lighter seltzer presence, use 1/2 can and top with more ginger beer.

Top with 4 oz chilled ginger beer. Stir gently 3–4 times with a bar spoon to combine — gentle stirring preserves the effervescence.

Taste once blended. If you want it sweeter, add an additional 1/2 tbs simple syrup and stir once. If you want more tartness, squeeze a thin lime wedge and drop it in.

Garnish with a lime wheel or wedge on the rim and a mint sprig slapped between your hands to release aroma, tucked into the drink. If you muddled raspberries or cucumber, float one fruit piece on top as a finishing touch.