Rumor has it that the Moscow Mule was popularized at Los Angeles’ very own Cock ‘n’ Bull in the 1940’s on Sunset Blvd. The name was decided because of Americans’ tendency to associate vodka with Russia, and the kick, like a mule, that the ginger beer provides. Traditionally served in a copper mug, it was invented and exported around the country in an attempt to sell Smirnoff vodka in the 1940s. Both the popularization of the drink and the vodka it was first made with were incredibly successful as almost everyone knows.
In the spirit of summer weather all year long (which is probably the new normal, especially in LA), we’re putting a refreshing spin on this classic cocktail by throwing in some cucumber & mint. It’s a simple twist that adds so much life and vibrance to a classic. Just two ingredients and you can elevate your mule to the linking of even the most pretentious of pallets. Enjoy!
The K’s Cucumber & Mint Moscow Mule
- 2 oz Vodka
- 1 oz Lime Juice
- Ginger Beer & Club Soda (K recommends ‘Fever Tree’)
Step 1: Cut two wheels of cucumber into quarters and toss them into a cocktail shaker.
Step 2: Pinch off two sprigs of mint, and throw them in the shaker as well.
Step 3: Add the vodka and lime juice into the shaker and muddle for ten seconds. Next, add ice and shake vigorously.
Step 4: Strain and pour over fresh ice in your copper Moscow cup and top with half soda water and half ginger beer.