The Cocktail Diaries: Moscow Mules
It's not just ginger beer and vodka... here's my recipe for making the perfect Moscow Mule!
I am going to be honest, it took me a long time to come around to bloody marys. Like, years of adulthood. I think it’s because like so many classic things, after decades of popularity, there are a lot of bad versions out there.
For example, a lot of bloody marys use so much hot sauce, they just taste like vinegar. Lots of them lean on crappy powdered wasabi, which tastes like Windex. To me, a great bloody mary should let you taste the tomato *and* your booze of choice, and the other fun ingredients like pepper, hot sauce, etc., are incorporated but not overpowering.
Maybe that’s why I don’t make Bloody Marys, so much as Bloody Marias. Tequila’s distinct flavor, in my opinion, provides a better backdrop for the tomato base and other flavors you may choose to add.
And, I add a little lime juice. Just because you’re using a mix doesn’t mean you can’t play around a little! And I’ve found that no matter the mix, I prefer a little lime in mine.
The day we tested this recipe, we had the pleasure of trying it with Portland Bloody Mary Mix, a local product that I hadn’t tried before, but the owner, Judy, was kind enough to give me a sample. I think it’s a great choice for your bloody mary needs! It’s on the spicier side, but balanced, so you can still enjoy the many flavors she’s craftily blended into the mix. It’s vegan, gluten-free, low in sodium, certified kosher, all-natural, and made locally in small batches. And it even comes in a recycled glass bottle. Pretty sweet! One of my favorite things? When I met the owner and told her that I preferred tequila in my bloody marys, she said “Oh, well that’s the healthiest option!” I knew we would be friends from then on.