The Moscow Mule, that fresh and effervescent cocktail served up in ice cold copper mugs that started America’s love affair with Vodka, has reached the ripe old age of 75. The story goes that way back when a meeting was convened between John Martin, president of the Heublein liquor distributor, and Jack Morgan, owner and purveyor of Hollywood’s Cock’n’Bull bar and brewer of ginger beer. Their aim was simple: how to ignite a passion for two products Americans by and large did not seem to want, Vodka and Ginger Beer. How the copper mug got folded into the story is something of legend. Some say that there was a third creator who had a backlog of unused copper mugs while others contend that the mug was thought up by Martin and Morgan as a signature look that would tell the whole pub what drink you had in hand. Whichever is true, the Moscow Mule Mug has been a staple in craft cocktail circles ever since.

Mix up your own Moscow Mule at home, or for a different take on the classic you can substitute the spirit with something a little more daring. Here you’ll find the traditional recipe as well as our two favorite variations.

The Original Moscow Mule Recipe:

Ingredients:

1.5 oz. Vodka
4 oz. Ginger Beer
Fresh Lime
Ice
Copper Mug

Directions:

Fill a cocktail shaker with ice, add Vodka and Ginger Beer, and stir for 15 seconds. Strain into a Copper Mug, fill with crushed ice, and garnish with a lime wedge.

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THE KENTUCKY MULE RECIPE:

INGREDIENTS:

1.5 oz. Bourbon
4 oz. Ginger Beer
Fresh Lime
Ice
Copper Mug

DIRECTIONS:

Fill a cocktail shaker with ice, add Bourbon and Ginger Beer, and stir for 15 seconds. Strain into a Copper Mug, fill with crushed ice, and garnish with a lime wedge.

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THE SPANISH MULE RECIPE:

INGREDIENTS:

2 oz. Spanish Brandy
1/2 oz. Ginger liquor
1 tsp. dry sherry
3 oz. Ginger Beer
1/2 oz. Fresh Lemon juice
Candied Ginger
Ice
Copper Mug

DIRECTIONS:

Fill a cocktail shaker with ice, add Brandy, Liquor, Sherry and lemon juice and shake for 15 seconds. Strain into a Copper Mug, top it off with Ginger Beer, fill with crushed ice, and garnish with the Candied Ginger.