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.
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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.
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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.
