Recipe

Classic Moscow Mule Recipe

Crisp, gingery, and ice-cold with fresh lime. This classic Moscow Mule is the no-fuss cocktail that tastes like you tried harder than you did.

By Matt Campbell

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4.8

A chilled copper mug filled with a Moscow Mule with crushed ice, lime wedge, and mint on a wooden counter

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If there is a drink that understands the assignment of crisp and refreshing, it is the Moscow Mule. You get that spicy ginger beer snap, bright lime, and a clean hit of vodka, all piled over ice so cold it practically squeaks.

This is the classic build, plus a few low-drama tips to make it taste like a great bar version at home: cold ingredients, real lime, and a quick stir so the ginger and lime actually mingle instead of sitting in layers.

Hands squeezing a fresh lime over a copper mug filled with ice

Why It Works

Big ginger bite, not flat sweetness: using a bold ginger beer and lots of ice keeps it sharp.
Bright, balanced flavor: fresh lime juice cuts the sweetness and makes the whole drink pop.
Colder stays colder: a copper mug chills fast, but any chilled glass works if you are not trying to be precious.
Fast: it is a true two-minute build, and about five minutes if you are chilling the glass and juicing limes.

Pairs Well With

Storage Tips

Moscow Mules are best made fresh. But if you are trying to prep smart or you poured too heavy, here is the least sad way to handle it.

If you have leftover mule in a cup

Refrigerate: pour it into a jar or bottle, cap it, and refrigerate up to 24 hours. It is generally safe, but it will be flatter and less bright.
Revive it: pour over fresh ice and top with a splash of new ginger beer and a quick squeeze of lime.

Best make-ahead option

Mix vodka + fresh lime juice in advance (up to 24 hours, refrigerated). Add ginger beer and ice right before serving.

Leftover ginger beer

Keep it cold and tightly capped. Use within 2 to 3 days for the best fizz.
Freeze leftovers into cubes for mocktails or smoothies. They will not be fizzy, but they add good ginger-lime flavor and keep things cold.

Common Questions

Do I have to use a copper mug?

Nope. Copper looks great and feels extra cold fast, but a rocks glass, highball, or even a sturdy mason jar works. If you want that ice-cold vibe, chill your glass for 10 minutes.

Quick note: If you are using a copper mug, make sure it is lined (stainless or nickel). Lime is acidic, and lined mugs are the standard for this drink.

What is the best ginger beer for a Moscow Mule?

Use one that tastes spicy and bold to you. Sweeter ginger beers make a softer mule. Spicier ones make it snappier. If your ginger beer is very sweet, squeeze in a little extra lime.

Can I use ginger ale instead?

You can, but it will taste like a different drink. Ginger ale is lighter and sweeter with less bite. If that is what you have, add extra lime and consider a pinch of grated ginger or a dash of bitters.

How do I make a Moscow Mule less sweet?

Use a spicier ginger beer, add more lime juice, and do not skimp on ice. Ice dilution is part of the balance.

Can I batch Moscow Mules for a party?

Yes, just batch the vodka + lime juice and keep it cold. Add ginger beer and ice per drink so you do not lose carbonation.

Is a Moscow Mule strong?

It is typically one shot of vodka plus ginger beer, so it drinks easy but still counts as a full cocktail. Treat it with respect because it goes down fast.

Crushed ice or cubes?

Crushed ice gets you that frosty, classic mule feel and chills fast, but it dilutes quicker. Cubes keep it snappier longer. Either works. Just fill the mug all the way so it stays cold.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Copper mug or rocks glass
Jigger or measuring shot glass
Citrus juicer (or your hand and good intentions)
Bar spoon or regular spoon for a quick stir
Ice, lots of it

The Moscow Mule is my go-to when I want something that feels fancy but is basically just “open, squeeze, pour, stir.” I started making them when I was learning to cook for friends in tiny kitchens where counter space was a rumor. No shaker, no garnish tray, no drama. Just a cold mug, a lime, and that ginger snap that makes everyone take a second sip immediately. It is the kind of drink that lets the food be the main character, while still showing up with a little personality.