The art of reviving a classic cocktail lies in the seamless interplay between the rim of the glass, the cut of the ice and the quality of the ingredients. When done properly, it is a moment of instant euphoria. Prepare to fall in libation infatuation with American Fish’s Moscow Mule ($12).
The Moscow Mule first hit the market in the late 1940s after a few struggling vodka executives—a man with a warehouse of copper mugs and a restaurateur/ginger beer purveyor—crossed paths. The result was a concoction that swept across the country and boosted vodka’s popularity.
Settle in at home for ahhing refreshment or cruise over to American Fish at Aria to see bartender Matt Harmon and enjoy his expertise while condensation beads along the copper melt the day’s worries away. –Sabrina Chapman
2 oz. Stolichnaya vodka
3/4 oz. fresh lime juice
1/2 oz. simple syrup
4 oz. Fever-Tree ginger beer
Lime peel (for garnish)
Pour ingredients in a copper mug over ice. Garnish with fresh lime peel.