The Moscow Mule was born out of a vodka craze in the 1950s. Story has it, the recipe was crafted by three friends who owned the largest ginger beer and vodka companies at the time. However, despite being named for traditionally Russian vodka, the classic cocktail’s ingredients seem pretty Asian to me. Ginger, lime, and mint are all cornerstone flavors in Asian cuisine. I decided to concoct an Asian version by substituting sake for vodka and adding some cucumber and cilantro for extra freshness. The result – a light and refreshing libation, perfectly sweet and crisp for these hot summer days.
