Rosemary Mint Mule

October 08, 2015

A brief history of the Moscow Mule:

During the 1950s, three entrepreneurs converged on Los Angeles, all with a surplus of product. Those entrepreneurs were John Martin, who had recently purchased the Smirnoff distillery; Jack Morgan, a bar owner and creator of a custom ginger beer; and Sophie Berezinski, an immigrant who had hauled 2,000 copper mugs to California from her family's copper factory in Russia.

Vodka was not very popular in the United States at the time, and the collaboration of all these ingredients for a brand new cocktail—The Moscow Mule—helped grow the spirit's popularity throughout the nation.

We broke tradition while creating this refreshing Rosemary Mint Mule. Instead of ginger beer, we opted for fresh ginger, and we updated that copper mug with one of our enamel tumblers. The result was a really refreshing drink that we can’t wait to sip all summer long.

Rosemary Mint Mule
Makes Two Drinks

  • 3 shots vodka
  • 1 Shot Fresh Lime Juice
  • 1 shot fresh lime juice
  • 6 slices peeled fresh ginger
  • 10 mint leaves (reserve 2 for garnish)
  • 4 small springs rosemary (reserve 2 for garnish)
  • 4 cane sugar cubes
  • Seltzer
  1. Add the ginger, mint, rosemary, lime juice and cane sugar to The Mason Shaker.
  2. Muddle the ingredients in the bottom of the shaker until thoroughly crushed.
  3. Add the vodka and ice to just above the level of liquid.
  4. Cap and shake for 10 seconds. Strain into enamel tumblers containing ice cubes, fill with seltzer and garnish with remaining mint and rosemary.