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How To Make A Moscow Mule

How To Make A Moscow Mule

A spicy Moscow Mule is the ultimate crowd pleaser. Here I'll teach you how to make an amazing ginger syrup for a Moscow Mule, Kentucky Mule, or a Dark and Stormy.


  1. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)
  2. Fine mesh strainer
  3. Angled measuring jigger 
  4. Copper mugs
  5. Citrus juice squeezer
  6. Blender
  7. Peeler
  8. Nut Bag
  9. Flask container



  • Agave mix: 12oz (36cl) light agave nectar + 12oz (36cl) filtered water 
  • 1/2 lb (250g) fresh ginger, peeled and chopped
  • 1 tablespoon coarsely ground black peppercorns


  1. Combine agave mix and ginger in a blender and puree
  2. Lightly toast the peppercorns in a saucepan
  3. Add blended ginger mix to saucepan and bring to a light boil
  4. Remove from heat, cover, let stand for 30 minutes
  5. Pour through a fine mesh (such as a nut bag) and transfer to a clean bottle
  6. Syrup will keep for about a month in the refrigerator

Recipe credit: Greg Seider


Moscow Mule

  • 2 oz (60ml) spirit*
  • 1 oz (30ml) fresh lime juice
  • 1 oz (30ml) spicy ginger syrup
  • Splash of club soda


  1. Combine spirit, lime, and ginger syrup in a shaker tin
  2. Add ice and shake
  3. Double strain into a collins glass or copper mug over fresh ice
  4. Top with club soda, garnish with a lime wheel and candied ginger


*Vodka = Moscow Mule, Bourbon = Kentucky Mule,  Dark Rum = Dark and Stormy

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