Moscow Mules Recipe with Mint Leaves

This Moscow mule with mint leaves recipe is pretty much as fancy as my cocktail game gets.

Even during my more intense party catering days, I never considered myself much of a mixologist. So when clients asked me to do specialty drinks for their events, I usually outsourced to one of my more talented bartenders. But a few years ago when I took on this Easter lunch, the host was insistent. For his Italian family, it wouldn’t be Easter without a vat of a very very alcoholic cocktail.

And thus batched mint Moscow mules were born.

Since he made it clear that his family really liked their liquor, I tried to find a punch-like recipe that could be made in bulk without too much blood, sweat, and reaming. I came up with this minty take on a classic Moscow Mule. The base is vodka (gluten-free Tito’s in this case) and the main flavor add-in is ginger beer (I used Fever Tree, which is lower in sugar) – which meant relatively no work on my part.

The two homemade elements are a mint and fresh ginger simple syrup (easy) and fresh lime juice (slightly annoying, but doable. Also, can be store-bought if you’re lazy).

I wanted to share my concoction with you as hot vax summer continues to rage on. If you’re looking for a gluten-free, vodka-based alternative to the classic Julep, this one can’t be beat. Mix up a huge pitcher or punch bowl of the stuff. Garnish with plenty of lime slices, fresh ginger, and mint. And if you’re friends are anything like my client’s big Italian family, be prepared for it to be gone by lunchtime.

Finally, I’ve been reducing my sugar since I originally came up with this recipe and made the simple syrup lower in sugar as a result. Traditionally, a simple syrup is 1:1 ratio of water to sugar. I did 1:4 and used honey as my sweetener of choice. With the ginger beer, I find it plenty sweet, but feel free to substitute a more traditional ratio or use granulated sugar.

Read on for this Moscow Mule recipe with mint leaves and fresh ginger!

With health and hedonism,

Phoebe

Moscow Mules with Mint Leaves

5 from 1 vote

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This minty moscow mule recipe is a great party drink served in a pitcher or punch bowl. If you want to reduce the recipe and serve individually, the ration is 1:1:3:3 simple syrup to lime juice to ginger beer to vodka. The simple syrup is not a classic 1:1 ratio. If you like your drink sweeter, feel free to use more honey or traditional table sugar.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Phoebe Lapine

Ingredients

• 1 bunch fresh mint (about 8 sprigs) plus more for garnish
• 1 inch knob fresh ginger, thinly sliced plus more for garnish
• 1/4 cup honey
• 1 cup water
• 12 ounces gluten-free vodka
• 12 ounces ginger beer 2 bottles
• 1/2 cup fresh lime juice
• 1 lime, sliced for garnish

Instructions

• Combine the mint, fresh ginger, honey, and water in a small saucepan. Bring to a boil and simmer until the honey is dissolved, about 1 minute. Remove from heat and allow to steep for about an hour. Remove the mint leaves and add the simple syrup to a punch bowl or pitcher.
• Stir in the vodka, ginger beer, and lime juice. Chill in the fridge until cold. Garnish the punch with mint leaves, sliced limes, and sliced ginger.

Nutrition

Serving: 8g

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!