Moscow Mule
Spicy-sweet base, ready for fizz
About this cocktail
The Moscow Mule was invented in 1941 in Hollywood, the result of three inventory problems landing in the same room: too much vodka, too much ginger beer, and a stack of unsold copper mugs. The standard build is vodka, fresh lime, and ginger beer over crushed ice in the copper mug. The freezer batch handles only the vodka-and-lime portion. Carbonated ginger beer cannot be batched (it goes flat); add 2 oz fresh ginger beer in the mug at serve, after pouring the freezer mix. The copper mug is not just decoration; it stays cold longer than glass and carries a faint metallic note that flatters the ginger.
Pick a cocktail to batch
Shaken citrus drinks pick up more water from ice. Spirit-forward stirred drinks need less; freezer batches often need none.
Your Batch
Aim for around 22% ABV or higher to keep the batch pourable in the freezer.
Remove this much spirit to make room. Save it for later.
At Serve
How to serve
Pour 2oz batch over ice in a copper mug. Top with ginger beer. Garnish with lime wheel.
Best within: 2-3 weeks
Pro Tips
- + Never add ginger beer to the batch - it goes flat
- + Use ginger syrup to get ginger flavor in the batch
- + Top with fresh ginger beer when serving
- + Copper mugs aren't necessary but look great
Avoid These
- − Batching the ginger beer (it goes flat)
- − Forgetting the ginger syrup base
For Hosts
Batching for a party?
Find out exactly how much wine, beer, and spirits to buy for your guest count.
The Tools
Recommended for this batch
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