Recipe: Non-alcoholic Moscow Mule with fresh ginger and lime
Born in the United States in the 1940s as a marketing strategy to sell excess ginger beer and vodka, the Moscow Mule has become one of the most loved long drinks thanks to its spicy character and the copper mug that distinguishes it. In the non-alcoholic version the absolute protagonist is ginger: without vodka acting as a neutral base, it is essential that the spicy component is well calibrated, neither too shy nor aggressive to the point of covering the other flavours.
Ingredients (1 mug)
- 200 ml of good quality ginger beer, very cold
- 20ml fresh lime juice
- 15 ml fresh ginger syrup (see procedure)
- Ice cubes
- A sprig of fresh mint and a slice of lime for garnish
Procedure
If you want to intensify the spicy note, first prepare a ginger syrup: boil 50 g of thinly sliced fresh ginger with 100 ml of water and 100 g of sugar for 10 minutes, then filter and leave to cool. Fill a copper mug (or tall glass if you don't have one) with ice to the brim. Pour the lime juice and ginger syrup over the ice, then top with the ginger beer by pouring it slowly down the side of the glass so as not to disperse the effervescence. Stir once from bottom to top with a long spoon. Garnish with a sprig of mint crushed between your hands to release its aroma and a slice of lime.
Because it works
The copper mug is not just an aesthetic issue: the metal keeps the drink colder for longer and, according to many bartenders, enhances the perception of the ginger aroma on the nose while drinking. Homemade ginger syrup makes a real difference compared to a generic ginger beer: it adds a fresh and controllable spiciness that is missing when you rely only on commercial ginger beer, which is often sweeter than spicy.
A quicker alternative
If you don't have time to prepare the syrup, you can finely grate a small piece of fresh ginger (about 2 cm) directly into the glass before pouring the ginger beer, then filter when drinking, or leave it to infuse for a more rustic and direct effect.
