Every year, Drinks International publishes a list of the 50 most popular cocktails in the world. The methodology is reliant upon surveying the world’s top bars on their top-selling cocktails among the classics, and when you examine the top 10, one in particular stands out: the Moscow Mule. It stands out for its sheer simplicity and its inherent lack of “coolness” — especially when compared to list-mates the Paloma, the Negroni, and the Martini, some of the trendiest drinks in the current culture.
But the popularity makes sense. The Moscow Mule is arguably the ultimate workhorse cocktail, with an inherent riffability and seductive effervescence. Equally at home in high-class bars as well as neighborhood dives and at-home bars, the cocktail is a fantastic candidate for some highbrow hacks, should you be so inclined. And we here at “Cocktail College” are so inclined.
Today, Tim McKirdy is joined by Evan Hawkins, co-owner and beverage director of Romeos in NYC’s East Village. It’s copper mugs, it’s ginger beer, and it’s all right here on the “Cocktail College” podcast. Tune in for more.
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Evan Hawkins’ Moscow Mule Recipe Recipe Ingredients 1 ½ ounces vodka ½ ounce fresh lime juice 1 ¼ ounces ginger syrup (Liquid Alchemist / Cheeky) Ginger beer Angostura Bitters Garnish: mint Directions Add vodka, lime, and ginger syrup to a shaker with two Kold Draft cubes. Whip shake until well chilled and strain into a tall glass. Top
