3 Cocktail Recipes with this ingredient.
The Moscow Mule was invented in 1941 at the Cock 'n' Bull bar in Hollywood, born of a happy collision between a vodka importer and a ginger beer producer. Traditionally served in a copper mug (which keeps it ice cold), it's one of the most refreshing highballs in the cocktail canon. Use a spicy, full-flavored ginger beer — Fever-Tree Spiced or Bundaberg — not ginger ale, and never flat ginger beer.
Victor 'Trader Vic' Bergeron created the Mai Tai in 1944 using a 17-year-old J. Wray & Nephew rum. His recipe was simple: rum, lime, orgeat, orange curaçao — 'Out of this world!' The name means 'out of this world' in Tahitian. Today's version splits the rum base between aged rum and overproof Jamaican for depth and funk. Orgeat is the soul of this cocktail — use Small Hand Foods or Liber & Co, not the almond-extract-heavy commercial versions.
The Hugo Spritz originated in South Tyrol, Italy around 2005 and has become enormously popular across Europe. It's lighter and more floral than an Aperol Spritz, built on elderflower liqueur and Prosecco with fresh mint. The St-Germain provides a lychee-floral sweetness that is irresistible with sparkling wine. It's the most crushable spritz in the family — low ABV, delicate, and the perfect summer afternoon drink.