What is a Mule?
You might assume the Moscow Mule is a cocktail with Russian history. Well, it is and it isn’t. The drink is actually American. But it was created in 1941 by a Russian woman named Sophie Berezinski in collaboration with the bartenders at Los Angeles Cock ‘n’ Bull pub.
The drink was made as an answer to three problems. The first was to find a way to get Americans to drink vodka. The second was to introduce Americans to the brand of ginger beer the proprietor of the Cock ‘n’ Bull happened to own. The two beverages were married in one cocktail by the pub’s bartenders. And that is how the first Moscow Mule recipe was invented.
Of course, I mentioned there were three problems. The third was Sophie Berezinski’s problem. She walked into the bar with a heavy case full of copper cups imported from Russia. And she needed to unload that case of copperware. So, according to the Moscow Copper Company, that is how it came to pass that the Moscow Mule is served in a copper cup.
Legend has it that a Moscow Mule recipe can only be appreciated in copper. The cup supposedly keeps the drink at the proper temperature. And the copper also allegedly enhances the experience in other, intangible ways.
A Moscow Mule made the Italian way
Although it is traditional to serve your Moscow Mule in a copper cup, we aren’t going to demand that you go out and invest in the appropriate copperware. In fact, the recipe we’re featuring veers so far from the traditional, that we’d say you should find your own unique serving vessel for this Moscow Mule recipe.
That’s because we’re sharing an aphrodisiac twist on the original drink, dubbed the Italian Mule. This Mule, created by chef and Chopped champion Giuliano Matarese, is made with Limoncello, Sicilian marmalade and the aphrodisiacs of basil and rosemary.
- 1.25 oz vodka
- .75 oz Limoncello
- .5 oz lime juice
- 2 tbsp Organic Bono Lemon Marmalade
- 3 basil leaves torn with fingers into small pieces
- ginger beer
- 1 rosemary sprig for garnish
- In a shaker, shake well vodka, Limoncello, lime juice, Organic Bono Lemon Marmalade and basil leaves.
- Strain into a mule mug over ice.
- Top with ginger beer and garnish with the rosemary sprig and the slice of lemon.
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