The Rainbow Raconteur

hugeinjapan:

Drinks Tonight: Moscow Mule

One of the best things I got for Christmas was a set of copper mugs specifically meant to serve Moscow Mules. They’re pretty great, but you don’t need the fancy mugs to make them.

You will, however, need:

2 oz. vodka (or gin, if you’re randy)
1 oz. ginger syrup (recipe follows)
Half lime, squeezed
Seltzer, tonic, club soda (anything with bubbles, really. We’ve used Sprite before)
Lime wedge 

Mix all in a copper mug or, failing that, Collins glass.  Garnish with lime wedge.

Ginger Syrup:
(Usually, Moscow Mules — and their close cousin the Dark & Stormy — are made with ginger beer. I find that ginger beer quality varies widely and while I like the rustic, rural kick it imparts with the dark rum on a D&S, I think the ginger syrup is a better route for the clean profile of vodka) 

1 cup sugar
1 cup water
2 knobs of ginger (or more to taste) sliced

Combine the water and sugar and bring to a boil. Add the ginger and reduce the heat to a bare simmer. Cook 10 minutes, remove from heat and let steep until it reaches room temperature. It will keep in the fridge for a week or so, but it’s not likely to last that long.  

Aunt Oprah approves.

(via lacuisine)