Bombay Moscow Mule recipe

Bombay Moscow Mule

Bombay Moscow MuleA fine gin makes for a fine version of the Moscow Mule that is sophisticated and refreshing. Make a Bombay Moscow Mule a “cocktail of choice” when you’re having a dinner party.


  • 1/2 oz. Lime juice
  • 1/2 oz. Simple syrup (homemade* or store bought)
  • 6 Mint sprigs
  • 3/4 oz. Ginger beer
  • 1-1/2 oz. Bombay sapphire gin
  • Handful of crushed ice
  • Soda water
  • Lime wedge


  1. Put the lime juice, syrup and mint sprigs in the bottom of a cocktail shaker. Muddle until you have a thick pulp.
  2. Pour the ginger beer and gin into the shaker and shake for at least 30 seconds.
  3. Put the ice in your copper mug and pour the cocktail over top.
  4. Splash on a little soda water and drop in your lime wedge as a garnish.

Note: to make simple syrup yourself, put equal parts water and sugar into a saucepan and heat until the sugar dissolves. Let mixture cool down before using in cocktails or it will quickly melt the ice…not good. See the “Pro tip” below about simple syrups and ginger beer too (spoiler alert: the syrup might not be necessary in some cases).

Pro tips:

  • Bombay Moscow MuleMany of the recipes call for adding in twists like fruit. When mixing a drink that calls for, say, blueberries, peaches or apples, use a stronger Ginger Beer (like Fever Tree or Q Ginger Beer) for a more pronounced ginger flavor and less fruitiness. However, add more fruit than the recipe calls for and a lighter Ginger Beer (from a brand like Cock & Bull or Reed’s) if you want the fruit to stand out and the ginger flavor in the background. Stronger Ginger Beers have a tendency to override fruits and spices in these funked out Mules. You’re welcome. 🙂
  • If you have copper mugs, store them or put them in the freezer for at least 30 minutes before party time…keeps your drink colder even longer.
  • With any recipe, the better the ingredients, the better its going to taste…its a “garbage in, garbage out” thing and the Moscow Mule isn’t any different. When possible, use higher quality spirits (e.g. Tito’s, Smirnoff, Kettle One), ginger beer (as mentioned, Fever Tree & Q are great) and fresh in-season fruits.
  • If a recipe calls for a fruit, you can muddle it in, add a couple ounces of it as a puree (toss it into the blender for 30 seconds) or both.
  • Most ginger beers are naturally sweet and balance well with the acidic lime flavors. However, some Moscow Mule recipes call for simple syrup so depending on your sweet tooth, the syrup might not be necessary. If you see a Mule recipe calling for it, try it without the sweetener first to gauge sweetness level then if needed, add the simple syrup. If your Mule turns out too sweet, “cut” it with an extra half of a lime (though more spirits can do the trick). 😉

Need more recipes? We’ve got your back:

Bombay Moscow Mule