I basically love any drink that requires its own glassware (copperware). What a diva. 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, squeezedSeltzer, 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 sugar1 cup water2 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.  
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I basically love any drink that requires its own glassware (copperware). What a diva.

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.  

(via lacuisine)

Source: hugeinjapan

256 Notes/ Hide

  1. samishere87 reblogged this from thebluepeninsula and added:
    Moscow Mule 2 oz. vodka (or gin, if you’re randy) 1 oz. ginger syrup (recipe follows) Half lime, squeezed Seltzer,...
  2. contsenrehe reblogged this from hugeinjapan
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  7. spundone reblogged this from lacuisine and added:
    I basically love any drink that requires its own glassware (copperware). What a diva.
  8. thebluepeninsula reblogged this from lacuisine
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  11. rainbowraconteur reblogged this from lacuisine and added:
    Aunt Oprah approves.

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