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I've never had a Moscow Mule — I did however just ask a co-worker what they're all about and she said they were good! I'm now inclined to go home and drink and a couple dozen, you know depite this recent, very unsettling news. I'm sorry, but how long has the Moscow Mule been a popular cocktail? Since like, 1940-something, no?! How has it taken people this long to realize that the signature copper mug it's served in is damn near killing drinkers everywhere?! To all you MM fans out there, I feel for you. If someone told me that the beer bottles I guzzle from on the reg were poisoning me — I'd have a canary — or you know, just switch to cans. According to The Chicago Tribune—
"An advisory bulletin from Iowa's Alcoholic Beverages Division notes that, in keeping with Food and Drug Administration guidelines, copper should not come into contact with acidic foods with a pH below six. That includes vinegar, fruit juice, wine and, yes, a traditional Moscow mule, whose pH is "well below 6.0." the bulletin says. 'When copper and copper alloy surfaces contact acidic foods, copper may be leached into the food,' the division notes."
Moscow Mule Recipe —
You'll need: 4 oz Ginger beer, 1 1/2 oz Vodka, 1/6 oz Lime juice
Combine vodka and ginger beer in a copper mug or highball glass filled with ice. Add lime juice. Stir gently and garnish with a lime slice.
Serve on the rocks (over ice).
Google says you can drink it out of a copper mug OR highball glass. Given everything we've discussed, please choose the latter OR again, just chug straight vodka from the bottle like the self-respecting young man you are.