Summer Cocktails: Moscow Mule with April Bloomfield


Summer Fridays mean one thing, and one thing only: Cocktail Thursdays! And boy, do we have one for you.  This week, we enlist the help of April Bloomfield to make one of her favorite drinks, the Moscow Mule. Using a spicy ginger beer like Fentimans, this "alcoholic slushy really kicks like a mule!"

Moscow Mule Recipe by April Bloomfield

Yields 6 cocktails


  • 4 1/2 cups spicy ginger beer, preferably Fentimans
  • 2 limes
  • 9 ounces vodka


  1. Pour the ginger beer into a medium baking dish. Use a microplane grater to finely grate in the zest of 1 lime (be careful to avoid the white pith), and give a stir. Cover with plastic wrap and freeze overnight.
  2. Just before you’re ready to make the drinks, remove the frozen ginger beer and cut off big chunks. Place the chunks in a food processor and give a pulse until it resembles a lovely slush. (Note: If you don’t have a food processor, grab a sturdy fork and start chipping away at the frozen ginger beer with the tines until it’s all shaved looking.)
  3. Fill rocks glasses with the slush so it’s almost overflowing (about 3/4 cup), pour 1.5 ounces of vodka into each one, and then, if need be, top off with a bit more of the slush so it towers above the rim.
  4. Cut the remaining lime into wedges and squeeze one over each drink. Pop a stirrer or small straw into each glass and drink away.