Classic Moscow Mule

You’ve got the copper mugs, the ginger beer, and the vodka: now all you need is a recipe. Here’s how to make a classic Moscow mule!

Moscow mule

It’s bubbly, tangy, looks impressive, and goes down easy. Meet the classic Moscow mule! This drink was invented in the 1940’s, but it’s having a moment now, too. It’s got only 3 ingredients and takes 3 minutes to make: perfect for parties or a lazy evening on the patio. Outside of the margarita, it might be one of our favorite drinks of all time. Though really…how can we pick just one? Here’s how to make this refreshing vodka cocktail!

What’s in a Moscow mule?

A Moscow mule is a classic cocktail born in the 1940’s, made with vodka and ginger beer. It’s actually part of a family of cocktails called a buck: a cocktail made with liquor, ginger ale or ginger beer, and citrus juice. So, it can also be called a vodka buck! This classic cocktail is on the list of International Bartender Association’s IBA official cocktails. The official definition of a Moscow mule is:

  • Vodka
  • Ginger beer
  • Lime juice
Moscow mule

How to make a mule

Because a Moscow mule is all about the carbonation in the ginger beer, this drink is not mixed in a cocktail shaker. To preserve the carbonation, it’s simply mixed right in the mug and served over ice. You don’t even need a cocktail shaker! This makes it one of the easiest cocktail recipes you can find. Here’s what to do:

  1. Pour the ingredients into a copper mug. (Why a copper mug? Keep reading… )
  2. Add ice cubes, and garnish with lime. It’s that simple!

Why are Moscow mules served in copper mugs?

As you may know, Moscow mules are traditionally served in a copper cup or copped mug. But does it have to be served in copper? Why are mules even served in copper? There are a few reasons:

  • Copper keeps the drink cool in a different way than glass. The copper immediately takes on the temperature of the drink. And there’s something about taking a sip of the drink with a cool copper rim: it feels even colder!
  • Tradition! According to this source, the Moscow mule was invented as a marketing scheme in the 1940’s to sell more vodka, ginger beer, and copper mugs. People in Hollywood fell in love with it, and there were lots of images at the time of celebs drinking mules in copper mugs. It caught on, and it’s still the traditional way to drink this cocktail.

Do you have to serve it in copper? Of course not! The Moscow mule tastes good in any type of cup or glass. Use a lowball glass, Ball jar, a standard mug: whatever strikes your fancy.

Moscow mule

Where to find copper mugs for Moscow mules

If you’re going to use copper mugs for your mule: you’ve got to go with solid copper! This is the only way to get that perfect refreshing cold sip. The mugs we used in these photos are out of stock, but here are some more we recommend. Moscow mule copper mugs make great gifts, especially as wedding gifts for couples who love to make great cocktails! Grab some: Copper Moscow mule mugs on Amazon

Variations on the mule

With a recipe this classic, there are endless variations on the Moscow mule! Here are some of our favorites, and a few more ideas to try:

  • Mexican mule: Use tequila instead of vodka! The way the bite of the tequila interplays with the spicy ginger is irresistible.
  • Watermelon mule: Add watermelon juice for a summery spin!
  • Kentucky mule: Use bourbon for the vodka for a whiskey-forward variation.
  • Irish mule: Use Irish whiskey in place of of vodka.
Moscow mule

When to serve a Moscow mule

The Moscow mule is a classic vodka cocktail that’s delicious as it is versatile. It’s perfect for sipping as a:

  • Happy hour drink
  • Dinner party drink
  • Summer drink
  • Late night drinks drink
  • Guys or girls night drink
  • Cocktail hour drink
Moscow mule

Classic Moscow Mule

1 Star2 Stars3 Stars4 Stars5 Stars (18 votes, average: 4.78 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 minutes
  • Yield: 1 drink 1x


You’ve got the copper mugs, the ginger beer, and the vodka: now all you need is a recipe. Here’s how to make a classic Moscow mule!



  • 2 ounces (1/4 cup) vodka
  • 1/2 ounce (1 tablespoon) fresh lime juice
  • 4 ounces (1/2 cup) ginger beer
  • For the garnish: lime wheel or wedge, fresh mint (if desired)


  1. In a copper mug or glass, pour in the vodka, lime juice, and ginger beer.
  2. Add ice and garnish with a lime slice. Serve immediately.

  • Category: Drink
  • Method: Stirred
  • Cuisine: American

Keywords: Moscow Mule, Moscow Mule Recipe

More classic cocktails

Here are a few more of our classic cocktails to add to your repertoire:

  • Classic Margarita  The very best classic margarita: lime, tequila and Cointreau. Perfection! And here are 10 ways to make a margarita.
  • Best Gin and Tonic Here are the keys to the very best gin and tonic, the most refreshing 2-ingredient cocktail! A few secrets take this crisp, botanical drink over the top.
  • Tom Collins Cocktail This popular sweet sour cocktail is light and bubbly! Don’t forget the cherry.
  • Whiskey Sour This is the best whiskey sour recipe you’ll find: perfectly balanced and sweet tart! Or try a Boston sour for a variation with a frothy top.
  • Best Mimosa The best mimosa recipe! This one’s made with Italian Prosecco, orange juice, and a dash of Cointreau for the perfect bubbly citrus flavor.

Last updated: May 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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