Best Moscow Mule Recipes

MOSCOW MULE

Steps:

• Pour the vodka into a metal mug, julep tin or tumbler. Load up ¾ full with crushed ice, then fill to the top with the ginger beer and stir gently to combine. Add a few dashes of ginger bitters. Serve with a sprig of mint to garnish and the lime to squeeze over.

LOW-CARB KETO MOSCOW MULE

Steps:

• Pour vodka and lime juice into 2 copper mugs; add ice cubes and sugar-free ginger beer; stir to combine. Add lime slices to garnish.

MOSCOW MULE

Steps:

• Combine the ginger beer, lime juice and vodka in a pitcher. Serve over ice. If desired, serve with lime slices.

FROZEN MOSCOW MULE

Steps:

• Stir together muscovado sugar, ginger, and ¼ cup boiling water in jar. Secure lid and shake until sugar is dissolved, about 15 seconds. Let cool slightly.
• Uncover jar and add vodka, lime juice, and salt; seal again and shake to combine. Freeze until ice-cold but not solid, at least 1 hour and up to 4 hours.
• Transfer cocktail to a blender and add 2 cups ice. Purée on high speed until thick and smooth. (On a hot day you may need to add a few more ice cubes to thicken, but keep in mind that the more you add, the more diluted the drink will be.)
• Divide cocktail between 2 highball glasses and garnish each with a lime wheel and a straw.

PINEAPPLE MOSCOW MULE

Steps:

• Combine pineapple juice, vodka, and lime juice in a cocktail glass or copper mug with ice. Top with ginger beer and stir.

MOSCOW MULE WITH BOURBON

Steps:

• Place ice in a copper mug. Add bourbon and lime juice. Add vodka; fill with ginger beer. Garnish with lime wedge.

MOSCOW MULE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin tin with foil or paper liners. Whisk the flour, ground ginger, baking powder and salt in a medium bowl. In a large bowl, beat the butter, 1 cup granulated sugar and the crystallized ginger with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the milk in two additions, until combined.
• Divide the batter evenly among the muffin cups, filling them about two-thirds of the way. Bake until the cupcakes are golden brown and the centers spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan. Meanwhile, combine the remaining 2 tablespoons granulated sugar and the 2 tablespoons lime juice in a small bowl and stir to dissolve the sugar. Remove the cupcakes to a rack, brush the tops with the lime-sugar mixture and let cool completely.
• Meanwhile, make the frosting: Beat the butter and lime zest in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the vanilla, confectioners' sugar and salt and beat on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the milk, lime juice and vodka (or more milk) and continue beating until well incorporated, about 1 more minute. Transfer to a piping bag fitted with a 1/2-inch round tip and pipe on the cupcakes. Garnish each with a lime slice.

MOSCOW MULE PITCHER

Steps:

• Keep the mix of lime juice and vodka in the fridge (don't add the ice yet) along with pre-sliced limes in a separate container. Then, when it's time to party, all you have to do is add the ginger beer and ice and serve

MOSCOW MULE COCKTAIL

Steps:

• Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.
• Drop a lime wedge into the mug for garnish.

MOSCOW MULE

Steps:

• In a cocktail shaker three-quarters filled with ice, combine vodka and lime juice and shake until chilled, about 15 seconds. Strain into a mug, preferably copper, filled with crushed ice. Top with ginger beer. Garnish with lime.

GINGER MINT MOSCOW MULE

Steps:

• Place the vodka, ginger mint syrup and lime juice in a cocktail shaker filled with ice. Shake and strain into a glass filled with ice cubes. Top with club soda, garnish with mint leaves and the lime wedge before serving.
• Place the sugar, water, ginger, mint and a pinch of salt into a small saucepan and cook over low heat, stirring until the sugar is dissolved. Remove from the heat and let steep for 20 to 30 minutes and strain once cooled. Alternatively, place the saucepan in a medium bowl filled with ice water and strain once cooled. Makes 6 to 8 servings.

BLUEBERRY MOSCOW MULE

Steps:

• Combine blueberries, sugar, water, and salt in a pot over medium heat; bring to a boil. Reduce heat and simmer until desired thickness is achieved, 3 to 5 minutes. Remove from the heat and set aside to cool, about 10 minutes.
• Combine vodka and lime juice, stir, and pour into a copper mug or mason jar. Add ice cubes. Pour ginger beer over ice, then top with 3 tablespoons blueberry syrup. Stir to combine and garnish with lime wedge.

CHERRY MOSCOW MULE

Steps:

• Divide the ginger ale, ginger beer, vodka, lime juice and cherry juice between 2 lowball glasses or copper mugs. Stir to combine. Add ice and serve with lime wedges.

MOSCOW MULE COCKTAIL

Steps:

• For each cocktail, fill a cocktail shaker with 1/4 cup of ice. Add 1/4 cup Mint-Flavored Vodka, 1/4 cup Ginger Syrup and 1/3 cup sparkling water. Shake and pour into a tall glass or flute. Garnish with fresh mint sprigs, lemon slices and lime slices just before serving.
• Place the mint in a 2-quart pitcher. Pour the vodka over the mint and cover with plastic wrap. Allow the mixture to stand for at least 3 days at room temperature.
• In a small saucepan, combine the sugar, 1 cup water and the ginger over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.

RASPBERRY MOSCOW MULE CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled)., Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, 70-80 minutes. Meanwhile, for syrup, in a small saucepan, bring ginger beer, sugar and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly., Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. For glaze, in a small bowl, mix confectioners' sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.

RUSSIAN STANDARD VODKA MOSCOW MULE

Steps:

• Pour two ounces of Russian Standard Vodka over ice in a chilled Russian Standard copper mug or Collins glass. Add 5 ounces of ginger beer and stir gently. Garnish with a squeezed wedge of lime. For additional recipes, please visit www.RussianStandardMoscowMule.com.

SMIRNOFF MOSCOW MULE

Steps:

• In a glass with ice, add Smirnoff No.21 Vodka, sugar syrup, and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.;

SMIRNOFF MOSCOW MULE

Steps:

• In a glass with ice, add Smirnoff No.21 Vodka, sugar syrup, and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.

APRICOT MOSCOW MULE

Steps:

• Put ginger, sugar, and boiling water in a blender; let stand 5 minutes. Blend into a smooth syrup.
• Fill a copper mug with crushed ice. Add ginger simple syrup, vodka, lime juice, and apricot. Top with club soda. Squeeze lime wedge over top and drop into mug. Stir well.

CHERRY MOSCOW MULE RECIPE BY TASTY

Steps:

• In a glass, muddle maraschino cherries and lime juice.
• Add vodka and stir.
• In a copper mug, pour cherry mixture over ice and top it off with ginger beer.
• Add edible flowers for garnish. Serve.
• Enjoy!