That I am a gourmand is not a secret anymore. As I like to eat, I also like to drink.
Usually Friday evening me and my hubby, as per our Italian tradition, we are enjoying our aperitif at home. In Italy we usually go out but in Singapore sometimes we prefer to stay at home. Firstly because is quite expensive, secondly because let’s say, the cocktails are quite loaded with water and thirdly because we just like to enjoy a good drink in a good company 😉
We are gin lovers, we are also proud members of Juniper Society, a social, membership-based community that provides exclusive access to the exciting world of gin collections and all things gin, but we also enjoy drinks like: Aperol Spritz, Moscow Mule, wines, prosecco….the list is long.
This Friday we did a Moscow Mule, very easy and tasty. And if you are wondering, no, it doesn’t have nothing to do with Moscow, it is an American drink, cooked up in Los Angeles in 1941 at the Cock ‘n’ Bull bar by three men: John A. Morgan, known as Jack, president of Cock ‘n’ Bull Products and owner of the Hollywood Cock ‘n’ Bull Restaurant; John G. Martin, president of G.F. Heublein Brothers Inc. of Hartford, Conn., and Rudolph Kunett, president of the Pierre Smirnoff, Heublein’s vodka division. In 2007 though, a new version of the invention of the Moscow Mule cocktail was published, that the Cock ‘n’ Bull’s bartender, claimed he made up the recipe to help offload cases of ginger beer that were cluttering up his basement.
What you need is only vodka, spicy ginger beer, freshly squeezed lime juice and ice, garnish with a slice of lime and mint leaves. It has the heat of the vodka, the sweet of the ginger beer and sour from the lime juice…everything combines so well.
Popularly it is served in a copper mug which makes it Instagram friendly, but public health officials are warning that those mugs could be poisoning us because copper should not come into contact with acidic foods with a pH below 6, and the traditional Moscow Mule has pH well below 6.0.
Of course nothing happens if you drink a few cocktails and a sudden copper poisoning is rare, however, serious health problems from long-term exposure to copper can occur.
The solution is to prepare it in copper mugs lined on the inside with another metal, like nickel or stainless steel or in a glass, which we did (but just because I don’t have the copper mugs).
How to do it:
You just need to pour 2 oz. vodka and 1/2 oz. freshly squeezed lime juice into a glass, add the ice cubes and 6 oz. spicy ginger beer then stir to combine.
Garnish with the slice of lime and mint leaves.
Your Moscow Mule is ready to be enjoyed! Cheers! 🥂
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