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Traditionally served in a copper mug, this zingy 1940s-era summery cocktail has recently made a resurgence. This version uses crushed ice rather than ice cubes for a smoother drink. The key to a good Moscow Mule is real ginger beer, which is spicier than ginger ale.


Yield: Makes 2 Cocktails

2 cups ice cubes

Finely grated zest of 2 limes plus ¼ cup fresh lime juice (from 2 or 3 limes)

½ cup vodka

1 to 1½ cups ginger beer

1 lime, cut into wedges


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Preparation Method

  1. Place the ice and lime zest in the blender and select the ICE CRUSH setting to create crushed ice.
  2. Once the cycle finishes, fill each glass two-thirds full with the shaved lime ice.
  3. Top each glass with 1⁄4 cup of the vodka, 2 tablespoons of the lime juice, and 1⁄2 to 3⁄4 cup of the ginger beer.
  4. Garnish each glass with a lime wedge and serve.

Pro Tip:
Pulsing the lime zest with the ice cubes enhances the bright citrus flavor of the drink.

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