Moscow Mule (& Variations)
The versatility of this cocktail makes it truly an all-weather beverage. It’s refreshing in the spring with lemons and limes or in the summer with the addition of peach or even in the fall and winter with pumpkin spice or apple cider.
Make the Mint-Infused Vodka
  1. Place the mint in a 2-quart pitcher. Pour the pint of vodka over the mint and cover. Let mixture stand for 3 days at room temperature.
Make the Ginger Simple Syrup
  1. In a small pot over medium heat, combine the sugar, water and ginger. Bring to a boil, reduce the heat and simmer for 5 minutes while stirring until the sugar is dissolved. Let cool for 20 minutes and strain.
Make the Drink
  1. Mix each drink individually. Fill a cocktail shaker with ¼ cup of ice. Add ¼ cup mint-infused vodka, ¼ cup ginger syrup and 1/3 cup sparkling water. Shake and pour into a copper cup with ice. Squeeze a few lime slices into the drink. Garnish with fresh mint springs and a slice of lime.