Modern Cocktails by Jimmy Dymott

Author:Jimmy Dymott
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2014-04-11T04:00:00+00:00

I LIKE TO SHAKE MY JUICE DRINKS--THAT IS, I EVEN SHAKE SCREWDRIVERS WHEN I THINK THE RESULT WILL BE NOTICEABLY BETTER. YOU GET A SMOOTH, EVEN CHILL THROUGHOUT THE WHOLE DRINK.

Moscow Mule

The story of how the Moscow Mule came to be sounds like a classic joke. Three guys are sitting in a bar, the year is 1941, and the bar’s called the Cock ‘n’ Bull Tavern on Sunset Strip in Los Angeles. It was Jack Morgan, the owner of the Cock ‘n’ Bull Tavern and the producer of ginger beer; John G. Martin, owner of Heublein Brothers, Inc. and importer of Smirnoff; and finally Rudolph Kunnet, manager for Pierre Smirnoff, Heublein’s vodka division. One murky evening, the not-so-advanced mixture was created and dubbed the Moscow Mule—Moscow, since vodka is seen as a Russian product, and Mule being a name for a category of drinks with citrus and ginger beer. Try it first without bitters, and then with, if you want a good example of just what they can do for a drink.

Copper mugs were a sales gimmick, and the drink was used to promote Smirnoff in bars. It’s said to have contributed to the Yanks’ switching from gin to vodka as their “white spirit of choice.”

2 1/3 fl oz (70 ml) Smirnoff

1/2 lime, juice

3 splashes Angostura Bitters

2 1/3–2 3/4 fl oz (70–80 ml) ginger beer

Build the drink on ice in a copper mug. If you don’t have a copper mug, an Old Fashioned glass also works nicely.

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