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A Moscow Mule Recipe for the Masses

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Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

Boston restaurant Yvonne's large format Moscow Mule.
Boston restaurant Yvonne's large format Moscow Mule.

Self-described "modern supper club" Yvonne'snew to the Boston beat, has a more than stellar bar program in place helmed by industry vet Will Thompson (Drink, No. 9 Park). Among his drinks, like Ladder District (whiskey, Calvados, cinnamon, bitters), Thompson is offering the perfect communal cocktail for any gathering: a large format Moscow Mule. His recipe, below:

Moscow Mule
16 ounces vodka
6 ounces fresh ginger and Demerara purée*
6 ounces cucumber syrup**
6 ounces fresh lime
10 ounces soda water

Add all ingredients to punch bowl or other large serving vessel with plenty of ice. Stir to combine.

*Heat equal parts water and Demerara sugar and stir until sugar dissolves. Transfer mixture to blender and add in an equal part by volume of chopped, washed, skin on fresh ginger. Strain through chinois.

**The make the cucumber syrup, heat two parts fresh cucumber juice with one part sugar and mix until sugar dissolves. Remove from heat and set aside.


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