Moscow Muled x The Manhattan [food] Project, and the Moscow via Mexico City Mule

Moscow via Mexico City Mule, featuring Moscow Muled copper cocktail mugs.

Full disclosure: Moscow Muled provided two copper mugs for review. All opinions are my own.

A few weeks ago, one of the two co-founders of the company Moscow Muled reached out to me to see if I’d be interested in checking out their nickel-lined copper mugs and maybe come up with a drink recipe or two in order to put them through their paces. After looking around on their website to read their story and having a call with one of the co-founders, I was excited to dive in and get started.

They started the brand after not being able to find a nickel-lined copper cocktail mug that they liked, and so they went off to make one of their own. The nickel lining is key, because it helps prevent the leaching of copper into a drink that could be considered acidic, as over time this exposure could lead to ill side effects. They also wanted a product that was the ideal marriage of form and function: the mugs are hammered by hand individually to give them their distinct look, and they are welded instead of riveted in order to prevent leaks. By focusing on making only these mugs they can better maintain their high standards of quality. They also like to highlight how versatile the mugs are; not only are they ideal for various cold cocktails with plenty of room for ice, but they also can keep hot drinks warm, be a stylish alternative for a dessert vessel, and even serve as a home for some herbs or succulents.

For now, I’m happy to play around with cocktails and other cold drinks, though as we get closer to the colder months, I think I might have to try some hot toddies too. While talking to Jessica about the post, one of the first drinks that came to mind that would be perfect in these mugs was the Dome Patrol that we shamelessly took from the Carousel Bar in the Hotel Monteleone in New Orleans. It’s not exactly a mule, per se, but fits in with the mule-adjacent cocktails that have sprung up since their rise in popularity; using pisco brandy instead of vodka and adding cranberry bitters and agave syrup, it’s a little sweeter than a regular mule, but it feels so perfect for this time of year. (The first time we had it was when we were in NOLA in late October, after all.)

But I also wanted to come up with a drink that would be made especially with these mugs in mind. I wanted to play around with some of the flavors in a mule and combining them with some of my other favorite citrus flavors, and generally speaking I tend to prefer these types of drinks with tequila rather than vodka. So I decided to cross a Moscow Mule with a Paloma, and instead of using ginger beer, I made a ginger simple syrup and topped it all off with a spray of soda water. I was worried that the ginger and p might clash with each other, but the final drink actually is pretty well-balanced: sweet and sharp, and perfect for sipping over the course of cooking Sunday supper without worrying that the ice would melt and dilute the drink too quickly.

Something to keep in mind with these mugs is that since they are made with copper, they are prone to forming a patina naturally. If you prefer your mugs to stay shiny, rubbing them with a slice of lemon sprinkled with a bit of salt will help return their original luster.

For $12.50 each, these would make a wonderful holiday gift for any cocktail enthusiast, especially when paired with a bottle of their favorite premium spirit.

You can also find them on Instagram, Facebook, and Twitter at @moscowmuled.


Moscow via Mexico City Mule

Makes two cocktails

  • 3 oz silver tequila
  • 1 ounce mezcal
  • Juice of one grapefruit
  • Juice of three limes
  • 3 oz ginger simple syrup (recipe follows)
  • Lots of ice
  • Soda water

In a shaker, combine all ingredients save for the soda water, cover, and shake vigorously until very cold, about 30 seconds. Strain and pour into copper mugs filled with ice, and then top with soda water. Stir and serve immediately.

Ginger simple syrup

Makes ¾ of a cup

  • ¾ cup sugar
  • ¾ cup water
  • 1 two-inch piece of fresh ginger, peeled and sliced into rounds

Combine the sugar and water into a sauce pan and bring to a boil. Add the ginger, and then take the syrup off of the heat in order to let the ginger infuse into the syrup as it cools. Strain into a container when fully cool.


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