National Moscow Mule Day: Unusual recipes to try

Origins of the Moscow Mule: More American than Russian

Origins of the Moscow Mule: Sophie Berezinski is the reason we see the iconic cocktail in copper mugs, and her great-grandson, J.J. Resnick, sat down with Fox News to reveal how exactly the drink came to be.

Moscow mules are citrusy, spicy, and a little bit sweet. And though you can’t go wrong with the classic recipe of lime, ginger beer and vodka for National Moscow Mule Day, why not try something a little outside the metal mug?

Here are a couple of not-so-common ways to indulge.

Honey Crip Harvest Mule

(Reed's Strongest Ginger Beer)

Just because it's technically winter (and nearing spring) doesn’t mean you can’t pretend it’s fall. With apple cider and lemon juice, this recipe puts a bright and fruity twist on the original.

Ingredients:

2 ounces Honey Crisp Apple Cider
2 ounces vodka
1/2 ounce lemon juice
3-4 ounces Reed's Strongest Ginger Beer
Candied ginger

Instructions:

Add cider, vodka, lemon juice and ice to a shaker, and shake until chilled. Strain into an ice-filled copper mule cup and garnish with candied ginger.

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Havana Rum Mule

(Havana Club)

For a tropical spin on the drink, use dark rum. Pro tip: For an even more tropical feel, try drinking it with your eyes closed and picturing someplace warm and sunny. (You're welcome.)

Ingredients:

1 part Havana Club Añejo Clásico
2 parts chilled ginger beer
2 lime wedges
2 dashes aromatic bitters
Mint sprigs (for garnish)
Seasonal berries (for garnish)

Instructions:

Fill a copper mug with ice and squeeze in lime wedges. Pour in rum and ginger beer. Complete by adding a dash of bitters. Stir gently. Garnish with a mint sprig and a seasonal berry.

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Blackberry Mexican Mule

(Reed's Strongest Ginger Beer)

Swap your vodka for tequila in this berry-forward blend — but don’t skimp on the citrus.

Ingredients:

5 muddled blackberries
1½ ounces tequila
¼ ounces lemon
¼ ounces lime
3-4 ounces Reed's Strongest Ginger Beer
Blackberries (for garnish)
Mint leaves (for garnish)

Instructions:

Add tequila, ginger beer, lemon juice and lime juice to a shaker. Add ice and shake until chilled. Strain into an ice-filled copper mule cup and garnish with blackberries and mint.

TEQUILA AND MEZCAL: WHAT'S THE DIFFERENCE?

Pineapple Tres Chiles Mule

(Reed's Extra Ginger Beer)

To make an even spicier version of the already ginger-forward cocktail, amp up the heat with fresh chopped and muddled jalapeno pepper.

Ingredients:

1½ ounces Titos vodka
3-4 ounces Reed’s Extra Ginger Beer
1 ounce pineapple juice
½ ounce poblano chile liqueur
½ ounce simple syrup
Fresh chopped jalapeno, sliced and muddled (3 pieces)

Instructions:

Add vodka, pineapple juice, poblano chile liqueur, simple syrup and ice to a shaker, and shake until chilled. Pour into preferred glass and top with ginger beer. Garnish with fresh jalapeno slice.

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