Master Class
"Knowledge is power...a good bartender should never stop learning and developing new skills"
Stirring and sloshing, rinsing and wiping, pouring and garnishing, with a fry cook's retention and an acrobat's timing, he virtually dances through his shift, skating, as it were, on the chunky ice he scoops with furious delicacy into each glass.




The original mule was the Moscow Mule and was created in 1941 by Jack Martin (a sales representative of the company who acquired the rights for Smirnoff in the US) and Jack Morgan (who was struggling to sell a large order of ginger beer). This drink launched the international success of Smirnoff vodka and to promote the new cocktail copper mugs were made with a kicking mule on them that celebrities of the time had their names engraved on.

The original mule (Moscow Mule) called for Smirnoff vodka, however most standard and premium vodkas can be used for this drink, fresh lime juice is essential in this drink.

Glass: 12oz collins
Method: shake & strain
50ml Wyborowa vodka
12.5ml lime juice
6ml sugar syrup
Dash of Angostura bitters
Ginger beer


Put the vodka, lime juice, sugar syrup and bitters into a mixing glass and fill with ice. Cap with a Boston shaker and shake. Strain into an ice filled collins glass and top with ginger beer.


a wedge of lime and add a long straw.

Other Information

There is a multitude of variations of this fiery drink, all made by substituting the base spirit and using the same principle as the Collins. If the base spirit is changed, then the name must also change, taking on the geographical location where the spirit originates e.g.

London/Chelsea Mule (London Dry gin)
Scottish Mule (Scotch whiskey)
Irish Mule (Irish whiskey)
Kentucky Mule (Bourbon whisky)
Tennessee Mule (Jack Daniels whisky)
Cuban Mule (Cuban rum)
Jamaican Mule (Jamaican rum)
Mexican Mule (Tequila blanco)
French Mule (VS cognac)
Tuscan Mule (Tuaca liqueur)

To ensure the drink is balanced it is important to adjust the amount of sugar used for aged spirits. The more common modifications of this drink are Fruit Mules, such as raspberry, blackberry and strawberry using Funkin purée, liqueur or flavoured syrups. The spicy notes in the ginger beer work well using botanical spicy liqueurs.