Skip to main content

Moscow mule

The history of the Moscow Mule goes back to 1941 and was invented by a John G. 
Martin and Jack Morgan owner of the of the Cock'n bull Tavern, a bar on the Sunset 
strip in Los Angeles.
The story goes that John had recently acquired the right to sell Smirnoff vodka in the 
US, and Jack had a very big supply of Ginger Beer at his establishment.
And so it came the Moscow Mule was born.
John used this recipe to promote his vodka around the country and it was a success! 
This drink made vodka very popular in the US, even to precede gin. 
The name they came up with together and the Moscow stands for the Russian vodka 
(these days Smirnoff vodka is not Russian vodka but produced all over the world).
What was the classic recipe that was first made? It was 2 shots of Russian vodka (old 
days Smirnoff) Ginger beer and a squeeze of Lime. 
This recipe is a very good one but during the years it has developed slightly and to my 
liking as well. Today most people put a few drops of Angostura bitter in there as well and 
I have to say for me this does the trick.
Category : Classic 
Glass : Hiball/Collins
Ingredients : 2 shots Vodka (Russian)
: Half of freshly squeezed Lime
: Top up Ginger Beer
: (dash of Angostura Bitters Optional)
Method : Build and Stir on cubed ice
Garnish : Lime Wheel / Lime wedge (Lime wedge is good if they want another 
lime squeeze in there)
Labels:

Comments

Post a Comment

Popular posts from this blog

kakori kebab

Kakori kebab is a traditional meat dish originating from the Indian town of Kakori in Uttar Pradesh. These kebabs are famous for their tender texture and fragrant aromas. They're prepared with a combination of mutton, ghee, eggs, cinnamon, and (often) chickpeas. The meat is marinated in a mixture of onions, mace, nutmeg, cumin, cardamom, cloves, green chili peppers, coriander, salt, black pepper, and ginger and garlic paste in order to become extremely tender. After being shaped into small elongated kebabs and skewered, the meat is cooked in a tandoor until done, and it's then usually served hot with chutneys on the side. Kakori kebab is typically garnished with chaat masala, onion rings, and lemon wedges. The dish is especially popular on special occasions and festivals. "> Kakori kebab is a traditional meat dish originating from the Indian town of Kakori in Uttar Pradesh. These kebabs are famous for their tender texture and fragrant aromas. They're pre...
Post a Comment
Read more

Pad Thai

Pad Thai is Thailand's national dish, a flavorful stir-fry (pad in Thai) dish consisting of rice noodles, tofu, dried shrimp, bean sprouts, and eggs. If it's made with meat, chicken and pork are some of the most popular choices. The flavors are an intricate combination of sweet, sour, and salty, with a well-balanced contrast of textures. Pad Thai is probably one of the most popular Thai dishes abroad. Its origins can be traced to a period of nationalism in the country, after the 1932 revolution that ended the absolute monarchy. There was a public contest to find a new national noodle dish, and the winner was a Pad Thai consisting of noodles, radish, sprouts, peanuts, and eggs. Tender rice noodles are additionally flavored with sugar, tamarind, lime juice, vinegar, and fish sauce, and the dish is traditionally served with ground red chilis, white vinegar, sugar, fresh lime wedges, and fish sauce on the side, so each consumer can garnish the meal to their preference.
Post a Comment
Read more

Ghost Pepper

Ghost pepper or bhut jolokia is a hot chili pepper that's cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland, and Manipur. Due to the fact that it's one of the spiciest chili peppers in the world, the Indian Army even uses them to create military grade chili grenades (smoke bombs). These peppers have a Scoville heat unit ranging from 855,000 to 1,041,427 SHU. The flavors are best described as fruity, sweet, and earthy. These hybrids of Capsicum chinense and Capsicum frutescens were proclaimed the world's hottest chili peppers in 2007 by Guinness World Records, but in 2013 the ghost pepper was superseded by Carolina Reaper, which can be twice as hot. Interestingly, locals sometimes smear ghost peppers on walls and fences to keep wild elephants at bay.
Post a Comment
Read more