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Mules, Mules And More Mules; The Kentucky Razz-Mint-Mule And History Of The Moscow Mule

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The Moscow Mule has certainly become among the most popular millennial drinks in recent years. It is generally made with a healthy portion of vodka, 1/2 fresh lime squeeze is filled with ginger beer and is garnished with a lime. This cocktail is served on the rocks in a special copper mug, as pictured above. 

Original Moscow Mule Recipe, By Moscow Copper:

  • 2 Ounces Of Quality Vodka
  • 1/4 Ounce Lime Juice
  • 6 Ounces Ginger Beer
  • Garnish With Lime

    1. Place ice into Moscow Copper Co. mug and pour in vodka.
    2. Squeeze in lime juice and top with ginger beer.
    3. Garnish with lime wedge


The Moscow Mule - The Drink's History And Recipe Variations

Every cocktail has it's origins and it's own "DNA", so to speak. 
Several stories are abound proclaiming to be the true history of this fine cocktail. 

There are also many "spin-off's", such as The Kentucky Mule, which replaces vodka with bourbon.
In this edition of "Mules, Mules and More Mules", we are featuring one of our favorites: 

The Kentucky Razz-Mint-Mule.


First, here are some of the more popular stories of The Mule's origin:

I. The cocktail was invented in 1941 by John G. Martin of G.F. Heublein Brothers, Inc.,an American East Coast spirits and food distributor based in Hartford, Connecticut, Sophie Berezinski of the Moscow Copper Co. and "Jack" Morgan, President of Cock 'n' Bull Products (which produced ginger beer) and proprietor of the The Cock and Bull restaurant on Sunset Boulevard in Los Angeles, which was popular with celebrities.

George Sinclair's 2007 article on the origin of the drink quotes the New York Herald Tribune from 1948:

The mule was born in Manhattan but "stalled" on the West Coast for the duration. The birthplace of "Little Moscow" was in New York's Chatham Hotel. That was back in 1941 when the first carload of Jack Morgan's Cock 'n' Bull ginger beer was railing over the plans to give New Yorkers a happy surprise… The Violette Family helped. Three friends were in the Chatham bar, one John A. Morgan, known as Jack, president of Cock 'n' Bull Products and owner of the Hollywood Cock 'n' Bull Restaurant; one was John G. Martin, president of G.F. Heublein Brothers Inc. of Hartford, Conn., and the third was Rudolph Kunett, president of the Pierre Smirnoff, Heublein's vodka division. As Jack Morgan tells it, "We three were quaffing a slug, nibbling an hors d'oeuvre and shoving toward inventive genius". Martin and Kunett had their minds on their vodka and wondered what would happen if a two-ounce shot joined with Morgan's ginger beer and the squeeze of a lemon. Ice was ordered, lemons procured, mugs ushered in and the concoction put together. Cups were raised, the men counted five and down went the first taste. It was good. It lifted the spirit to adventure. Four or five days later the mixture was christened the Moscow mule. This story was well known for years, however in 2007 a new version of the invention of the Moscow mule cocktail was published, one that seemed to be realistic since it takes bar-tending skills to mix these balanced flavors together.

II. In this version the cocktail's inventor was Wes Price, Morgan's head bartender and the drink was born out of a need to clear the bar's cellar that was packed with unsalable goods such as Smirnoff Vodka and ginger beer.

Eric Felten quotes Wes Price in an article that was published in 2007 in The Wall Street Journal:

"I just wanted to clean out the basement," Price would say of creating the Moscow mule. "I was trying to get rid of a lot of dead stock." The first one he mixed he served to the actor Broderick Crawford. "It caught on like wildfire," Price bragged."

The Moscow mule is almost always served in a copper mug. The popularity of this drinking vessel is attributable to Martin, who went around the country to sell Smirnoff Vodka and popularize the Moscow mule. Martin asked bartenders to pose with a specialty copper mug and a bottle of Smirnoff vodka, and photographed a Polaroid picture of them. He took two photos, leaving one with the bartender for display. The other photo would be put into a collection and used as proof to the next bar Martin visited of the popularity of the Moscow mule. The copper mug remains, to this day, a popular serving vessel for the Moscow mule.

According to a 1942 Insider Hollywood article, the Moscow mule was most popular in Los Angeles, where it originated. The Nevada State Journal 12 October 1943) reinforced the mule's popularity in reporting: "Already the mule is climbing up into the exclusive handful of most-popular mixed drinks". It became known as a favorite drink of Reno casino owner William F. Harrah. In his book Beat the Dealer (1964), Edward O. Thorp did not name the Tahoe casino where he thought he had been poorly treated as a card counter. Instead, he wrote, "I went to the bar and had a Moscow mule", subtly hinting that the location was Harrah's Tahoe, due to Harrah's then well-known proclivity for the drink.


The Original Kentucky Razz-Mint-Mule

-Our Secret Recipe

(These are the portions required for one drink. Simply multiply for extra servings. Have Fun!)

You Will Need: A Barback Tool, A Handheld Juice Press, One Lime, One Lemon, One Fresh Raspberry, Raspberry Simple Syrup, A High Quality Bourbon or Whiskey, Chambord Raspberry Liqueur, Ginger Beer, Ice, And A Copper Mule Mug To Serve The Drink.

  1. *Use Your Barback Garnish Knife To Slice The Lime In Half.  Use The Juice Press To Squeeze The Lime Juice From One Half Into The Copper Mug.
  2. Next Add 1/4 Ounce Of Raspberry Syrup And 1/2 Ounce Of Chambord Raspberry Liqueur Into A Pint Mixing Glass.(See Our Secret Recipe Below
  3. Add 2 Ounces Of Bourbon, Such As Jim Beam Double Oak.
  4. Fill Glass With Ice, Then Add Ginger Beer.
  5. Place The Already Squeezed Lime Half And A Raspberry Garnish On Top Of The Cocktail.
  6. Place A Fresh Mint Spring In The Cup. 
  7. *Use Your Barback Patented Zester To Shred Some Lovely Lemon Zest Grass Over Top Of The Entire Cocktail. This Will Provide Both Color And Aromatics To The Drink.
  8. Enjoy!



  • 3 cups fresh raspberries
  • 1 cup granulated sugar
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon orange juice
  • 1 cup water


1) Add berries, sugar, lemon juice and water to a medium sauce pan over medium heat. Bring to a boil, stirring occasionally, and boil for about 2 minutes. Remove from heat and allow to cool slightly before use.

2) Lastly, to make a smooth consistency, pour cooked berries and sauce into blender and pulse until smooth. Pour through cheesecloth or a fine mesh strainer and discard any seeds or pulp.

3) You can then pour the syrup into a plastic squeeze bottle or a glass bottle with a pour spout.

Store in an airtight container in the refrigerator for up to two weeks.


Did you know?

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