Make It: The Komrades in Arms Mule
2 Ounces of Vodka
3 Ounces of Ginger Beer… NOT ginger ale. You need the real stuff. Try Fever Tree or Regatta.
1/4 Ounce of Fresh Lime Juice
1 Lime Slice
1 Sprig of Mint for Garnish
Regular and Crushed Ice
Fill your cocktail shaker about ¾ full of the regular ice. Add your vodka and lime juice. Shake for 20 seconds to fully chill the mixture. Strain into a (preferably copper) mug filled with the crushed ice. Top that mixture with the ginger beer. Garnish with your lime wedge and mint.
The story you’ll most likely hear about the origin of the Moscow Mule is that John Martin (owner of the surprisingly French Smirnoff Vodka and the man behind our current widespread acceptance of that white spirit) and Jack Morgan (owner of the Sunset Strip-based Cock-N-Bull pub and maker of ginger beer) hatched this tasty libation in a fit of “inventive genius” (their words). That’s very likely a load of well. . . Cock-N-Bull.
The simple story told by Wes Price, head bartender at Morgan’s Olde English Pub, was that a team effort spawned the drink in 1941 to get rid of stock that just wasn’t selling. This is the far more probable scenario.
Martin did bring the famous copper mug to the scene, having a set of them specially engraved. He even traversed the country with an early Polaroid camera to popularize the drink and spread the good word about vodka itself. It worked and we’re still enjoying it today, often in squat copper mugs like Martin’s. .
Whatever side of the political fence you’re on, there’s no need to have any heartburn about any explicit ties to origins in the Soviet Union or any governmental system when hoisting a Komrades in Arms Mule to your parched lips. Walter Winchell said it best in 1951 when he wrote, “The Moscow Mule is US-made, so don’t be political when you’re thirsty.” Well said, Walter.
So, gather your komrades and kopper mugs (sorry, we couldn’t resist that one) and enjoy this sharply tasty ginger-vodka treat.