Traditionally served in a copper mug, this zingy 1940s-era summery cocktail has recently made a resurgence. This version uses crushed ice rather than ice cubes for a smoother drink. The key to a good Moscow Mule is real ginger beer, which is spicier than ginger ale.
Preparation Method
Place the ice and lime zest in the blender and select the ICE CRUSH setting to create crushed ice.
Once the cycle finishes, fill each glass two-thirds full with the shaved lime ice. Top each glass with 1⁄4 cup of the vodka, 2 tablespoons of the lime juice, and 1⁄2 to 3⁄4 cup of the ginger beer. Garnish each glass with a lime wedge and serve.
Pro Tip
Pulsing the lime zest with the ice cubes enhances the bright citrus flavor of the drink.
Preparation Method
Place the ice and lime zest in the blender and select the ICE CRUSH setting to create crushed ice.
Once the cycle finishes, fill each glass two-thirds full with the shaved lime ice. Top each glass with 1⁄4 cup of the vodka, 2 tablespoons of the lime juice, and 1⁄2 to 3⁄4 cup of the ginger beer. Garnish each glass with a lime wedge and serve.
Pro Tip
Pulsing the lime zest with the ice cubes enhances the bright citrus flavor of the drink.
