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Big-Batch Moscow Mule

The Big-Batch Moscow Mule is a top pick for your cocktail needs and gatherings. This cocktail blends the robust flavors of vodka with the zesty kick of lime and the spicy notes of ginger beer, making it a hit at any party. It’s quick to mix in a pitcher, easy to serve, and always cools down the buzz of conversation. Perfect for relaxing and unwinding, this drink keeps everyone coming back for more.

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Big-Batch Moscow Mule

Big-Batch Moscow Mule

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: big batch cocktails
Servings: 6
Author: Paul Kushner
This big-batch Moscow Mule is perfect for social gatherings, offering a balance of spicy, sweet, and tart flavors that are sure to be a hit. Enjoy responsibly…

Equipment

Ingredients

Instructions

  • Prepare the Lime Juice:
  • Squeeze enough limes to get 5 oz lime juice. Using fresh limes rather than bottled juice makes a noticeable difference in flavor.
  • Mix the Ingredients:
  • In a large pitcher or jug, combine the 16 oz of vodka, 32 oz of ginger beer, and the freshly squeezed lime juice.
  • Stir Well:
  • Use a long spoon to stir the mixture gently. You want to mix well without losing too much carbonation from the ginger beer.
  • Chill:
  • Refrigerate the mixture until it’s cold. This can be done several hours in advance, which allows the flavors to meld together nicely.
  • Serve:
  • When ready to serve, stir the mixture again gently.
  • Pour over ice in copper mugs or glasses of your choice.
  • Garnish each glass with a lime wedge or a sprig of mint for an extra touch of flavor and elegance.
Tried this recipe?Leave a comment and let us know how it was!
Big-Batch Moscow Mule
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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