While it has seemed more like January than June lately here in Seattle, I have high hopes the sun we’ve had the last two days will return after this impending week of rain that starts tomorrow. In the meantime, I’m going to milk this sunshine for all it’s worth and that means a Moscow Mule, which is one of my favorite summer cocktails. Refreshingly citrusy and lightly spiced, I love the traditional recipe. But usually when I make them at home they are topped with a splash of pomegranate juice.  Some say the Moscow Mule was created in the late 40s to boost sales of ginger beer. Some say it was to introduce vodka more fervently to the American public. Some say it was to do both. Whatever the reason, this cocktail has endured through the years for its great taste and simplicity. It’s like an ice cold gust of wind on a sweltering summer day. Ah!

A note about the mugs. Traditionally, this drink is served in a copper mug. If you can, get some. They keep the cocktail super cold and add a little whimsy. Earlier this year a girlfriend and I spent a weekend at our friends’ home in Napa where one of our hosts, Jay, made Moscow Mules served in these great fab mugs below. I quickly asked where he got them and was tickled to find out they had been a gift from a mutual friend. You can find them online from Napa Style. I love everything about them – the hammered exterior, the shape and the fact they have no handle! They are simply perfect for this perfect summer cocktail. 

Victoria’s Moscow Mule
makes 2

Fill two copper mugs half way with ice. Into each glass add:
1 oz. vodka, the juice of half a lime, ¾ cup of ginger beer {my favorite is Rachel’s Ginger Beer handcrafted in Seattle} and a splash of pomegranate juice. Stir. Garnish with a lime slice and sprig of mint.