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Home » Recipes » drinks » Rhubarb Moscow Mules

June 2, 2015

Rhubarb Moscow Mules

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Rhubarb Moscow Mules by Foodtastic Mom

Despite the word Moscow in the name (referring to Russian produced Vodka), this cocktail was invented in America. From Wikipedia…

A Moscow mule, also known as a Vodka buck, is a buck made with a high quality vodka, a spicy ginger beer, and lime juice, garnished with a slice or wedge of lime. It is usually served in a copper mug. The cocktail became popular during the vodka craze in the United States during the 1950s. The name refers to the popular perception of vodka as a Russian product. Originated in Tampa.

Apparently the two brands originally associated with a traditional Moscow Mule are Cock ‘n Bull Ginger Beer and Smirmoff Vodka. So brands are not relevant here, but Fever Tree happens to be MY favorite, super spicy Ginger Beer and my Kroger stocks it so it’s easy for me to find. And when I went to my liquor store, this artsy vodka bottle caught my eye.

Rhubarb Moscow Mules by Foodtastic Mom

When rhubarb started showing up this season I made a recipe of THIS rhubarb butter and stuck it in my freezer for cocktail mixing. I love rhubarb, like really love it! So I think this version of a Moscow Mule is perfect. It’s tart and sweet, spicy and smooth. And it’s ice cold until the very end thanks to the cold-conducting copper mugs.

I’ll be honest, it’s those copper mugs that spurred me to post this recipe. I really wanted to own a set to show off in our new liquor cabinet. And I’m seriously excited to be sipping on my Rhubarb Moscow Mules all summer long!

Rhubarb Moscow Mules by Foodtastic Mom

 

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Rhubarb Moscow Mules

Servings 2

Ingredients

for the rhubarb butter

  • 1 lb. rhubarb
  • 1/2 c. sugar
  • squeeze of fresh lemon juice

for the cocktails

  • 2 bottles 6.8 oz. each Fever Tree Ginger Beer (do not substitute Ginger Ale)
  • 1/2 c. 4 oz. Vodka
  • 2 T. prepared rhubarb butter
  • ice

Instructions

for the rhubarb butter

  • Wash and chop the rhubarb stalks into about 1/2-inch pieces. Add the rhubarb, sugar and lemon juice to a small sauce pan and cook (uncovered) over medium-high heat, stirring often, until the mixture comes to a gentle boil. Turn the heat down and simmer until rhubarb is completely broken down and mixture has thickened, about 30-40 minutes.
  • Allow to cool completely and store in an air-tight container in the refrigerator for up to two weeks. Freeze the butter to keep longer.

for the cocktails

  • In each copper mug, mix together 2 oz. of vodka with 1 tablespoon of the rhubarb butter. Add lots of ice to each mug and pour one Ginger Beer into each mug. Mix and serve. Garnish with a stalk of fresh rhubarb if desired.
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Comments

  1. Allie|Baking a Moment says

    June 04, 2015 at 7:49 am

    LOVE this idea Jill! Rhubarb is one of my favorites and Moscow Mules are such a refreshing drink!

    Reply
    • foodtasticmom says

      June 04, 2015 at 11:27 pm

      I always love getting compliments from you Allie 🙂 You’ve been killing it over at your blog… love all the video you’ve been adding recently! Yes, these turned out to be just as yummy as I’d hoped… which doesn’t always happen when I create a cocktail because it’s not my strength. Hope you are enjoying the beginning of your summer!

      Reply

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My name is Jill and I share simple and delicious, family-friendly recipes. I want you to feel super in YOUR kitchen!

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