This week on Good Food, modern mixologist Tony Abou-Ganim joins Evan to discuss the country’s most consumed spirit – vodka. Below is a recipe for his Moscow Mule, developed at the Cock ‘n Bull restaurant in Hollywood. This and other vodka-based cocktail recipes are featured in Tony’s latest book, Vodka Distilled.
In keeping with the original’s theme, I leans toward a bold, spicy, rye or mixed-grain vodka. Pairing it with the bold spicy tones of ginger beer prevents the spirit from disappearing from view.
2 oz (60 ml) vodka
1/2 oz (15 ml) freshly squeezed lime juice
4 oz (120 ml) chilled ginger beer
Fill a copper Moscow Mule mug with cracked ice, add vodka, lime juice, and ginger beer. Stir and garnish with spent lime shell.
Russian-style vodka combined with the likely “kick in the head” effects of consuming too much of the drink – the name works. The Moscow Mule was originally served in a signature copper mug embellished with a kicking mule. If your home bar is short a set of mule mugs, no worries. Reach for a Highball glass; it is delicious either way.