An ice cold Moscow Mule is a classic thirst quencher. When done right, it is a delicate balance of candied ginger, tart with an ice cold alcoholic kick. When done wrong however, it can very easily turn into dilute ginger beer. The gin mule is a twist on this classic recipe.
The name Moscow Mule is a bit of a misnomer. There is definitely no mule in this drink, and you’d be wrong to think that this drink was created anywhere near Russia. The Moscow Mule was in fact created in 1941, by three American men in a Los Angeles bar. The invention of this drink was even less glamourous. The three men, one a spirit distributor, one a ginger beer distributor and the last a bartender in a Los Angeles restaurant came up with this drink to clear out excess stock in the restaurants cellar. The name likely came about due to the association of Vodka with Russia. Imagine that! Apparently this drink became a viral hit in the 1940s shortly after that. The classic copper mug it is served in was also part of a marketing tactic for Smirnhoff when John G Martin (said spirit distributor of the Moscow Mule legend) went all over the country snapping photos of bartenders with a copper mug and a Smirnhoff to drum up popularity for the brand.
We ran out of the classic Smirnhoff used in this recipe so we tried it first with Absolut – which tasted vile. The vodka didnt come through and there was no freshness to the drink. So very much in the same vein as the humble beginnings of the Moscow Mule, we looked at what spirits we had in our cellar, and chose a citrus centred gin – The Beefeater 24 turning this into a gin mule. We rather call it our Gin Moo!
- 4 Oz Ginger Beer (we used Bundaberg – our favourite)
- 2 Oz Beefeater 24 Gin
- 0.5 Oz freshly squeezed lime juice
- Add lime juice, ice and Gin into a mixing glass
- Top off with ginger beer and stir
- Serve in a copper mug (if you can!)
To crush or not to crush (ice): Pictures of this drink seems to always serve it over crushed ice. That’s traditional, but for our Gin Moo we actually prefer to serve it over large ice cubes so dilution is not such a massive factor. It already has twice the amount of ginger beer to gin, and in the Singaporean climate the ice melts too fast to enjoy this drink through to the end.
A simple to make drink, but it takes a bit of finesse to master. You know you’ll have done a good job when you can taste the candied ginger balanced against a sweet and tart alcoholic finish. Perfect to make in batches for parties as well because it’s so easy to drink. Be careful though, it’s 2oz of spirit a pop.