Bon Appétit (October 2008)
When we go to the beach, we love to make Dark & Stormys -- a simple mix of rum and ginger beer over ice.
(Accompanying the Dark & Stormys, we've been known to eat -- and we promise this is only on vacation -- Cape Cod potato chips dipped in peanut butter, but that's a shameful story for another time.)
With the weather turning cool and the beach far behind us, we toast the start of fall with the Dark & Stormy's brighter cousin, the Moscow Mule.
According to a popular theory widely posted online, liquor entrepreneur John G. Martin created the Moscow Mule in the 1940s in order to start selling "Smirnoff White Whiskey" -- a.k.a. vodka.
The drink was served in copper mugs, benefited from a protest of New York bartenders carrying signs reading "Down with the Moscow Mule," and is credited with popularizing vodka in the U.S.
While Dark & Stormys contain rum and ginger beer, the Moscow Mule is a mix of vodka and ginger beer, brightened by fresh lime juice. It's the combination of the ginger beer and lime that give the Moscow Mule it's signature kick.
Mix one up this weekend. Down with the Moscow Mule, indeed.
Moscow Mule
Bon Appétit (September 2008)
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(this photo Bon Appétit)
In 1941, in order to sell exotic "white whiskey" (a.k.a. vodka) and move a supply of ginger beer, liquor distributor John G. Martin and Jack Morgan, owner of the Cock 'n' Bull bar in Hollywood, created the Moscow Mule. To achieve the drink's signature strong "mule-kick" finish, be sure to use a quality naturally brewed ginger beer, like Fentiman's or Reed's.
Makes 1
Ingredients
* Ice cubes
* 1/4 cup vodka
* 1 tablespoon fresh lime juice
* 1/2 cup chilled ginger beer
* 1 lime wedge
Preparation
Fill tall glass with ice. Add vodka and lime juice, then ginger beer; stir to mix. Garnish with lime wedge.
