Moscow Mule Recipes

Steps:

• Pour the vodka into a metal mug, julep tin or tumbler. Load up ¾ full with crushed ice, then fill to the top with the ginger beer and stir gently to combine. Add a few dashes of ginger bitters. Serve with a sprig of mint to garnish and the lime to squeeze over.

Steps:

• Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin tin with foil or paper liners. Whisk the flour, ground ginger, baking powder and salt in a medium bowl. In a large bowl, beat the butter, 1 cup granulated sugar and the crystallized ginger with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the milk in two additions, until combined.
• Divide the batter evenly among the muffin cups, filling them about two-thirds of the way. Bake until the cupcakes are golden brown and the centers spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan. Meanwhile, combine the remaining 2 tablespoons granulated sugar and the 2 tablespoons lime juice in a small bowl and stir to dissolve the sugar. Remove the cupcakes to a rack, brush the tops with the lime-sugar mixture and let cool completely.
• Meanwhile, make the frosting: Beat the butter and lime zest in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the vanilla, confectioners' sugar and salt and beat on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the milk, lime juice and vodka (or more milk) and continue beating until well incorporated, about 1 more minute. Transfer to a piping bag fitted with a 1/2-inch round tip and pipe on the cupcakes. Garnish each with a lime slice.

Steps:

• Put the vodka in a copper mug. Squeeze the lime over the vodka. Add some Ginger Ice Cubes and top with the ginger beer.

Steps:

• Squeeze lime into Collins glass (or copper mug) and drop in half lime. Add cracked ice cubes, then pour in the vodka and fill with cold ginger beer. Serve with a stirring rod.

Steps:

• Add vodka, sweetened lime juice, and bitters to a cocktail shaker filled with ice. Shake vigorously until condensation forms on outside of shaker (about 15 to 20 seconds). Strain into a collins glass (or copper mug if you have it) and top off with ginger ale. Stir. Garnish with a lime wedge and serve.

Steps:

• Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.
• Drop a lime wedge into the mug for garnish.

Steps:

• Stir together muscovado sugar, ginger, and ¼ cup boiling water in jar. Secure lid and shake until sugar is dissolved, about 15 seconds. Let cool slightly.
• Uncover jar and add vodka, lime juice, and salt; seal again and shake to combine. Freeze until ice-cold but not solid, at least 1 hour and up to 4 hours.
• Transfer cocktail to a blender and add 2 cups ice. Purée on high speed until thick and smooth. (On a hot day you may need to add a few more ice cubes to thicken, but keep in mind that the more you add, the more diluted the drink will be.)
• Divide cocktail between 2 highball glasses and garnish each with a lime wheel and a straw.

Steps:

• Add 1/4 cup ginger beer to drink mix in 1-qt. glass or plastic pitcher; stir until mix is dissolved.
• Stir in remaining beer.
• Serve over ice. Garnish with lemon slices.