- 2 oz Calamity Gin
- 1 oz Lavender Cranberry Syrup
- 1 oz Fresh Squeezed Lime Juice
- 4 oz Ginger Beer
- Garnish with a fresh or dehydrated orange or lime slice, fresh rosemary, or mint
Combine gin, cranberry syrup, and lime juice in a shaker. Fill the shaker with ice halfway. Shake for 10 seconds until well chilled. Pour over fresh ice in a highball glass or copper mule mug, and top with ginger beer. Garnish with fresh or dehydrated citrus, cranberries, and/or fresh herbs if desired.
This fruit-forward cocktail, with just the right amount of sweet and tart, is a seasonal holiday treat.
The Moscow Mule, born from a mix of Russian vodka, ginger beer, and lime, has a story almost as rich as its flavor. In the early 1940s, vodka was a hard sell in the states, as distributor John G. Martin soon realized while trying to offload Smirnoff vodka. Enter Jack Morgan, owner of the Cock 'n Bull Tavern, who had a surplus of ginger beer, and Sophie Berezinski, a Russian immigrant who designed and created the first copper mugs. The trio found a way to promote their respective products by combining them, finding great success in the famous Hollywood bar scene. The spicy ginger beer, bite of vodka, and acidity of the lime made the cocktail a hit. And that copper mug became an iconic part of the drink's presentation while keeping it cold.
If Calamity Gin is unavailable in your area, please use Nolet's Siver Gin.