No I’m not talking about the animal, and no I’m not talking about the shoes (in fact I don’t find either of the aforementioned to be marvelous). I’m talking about the cocktail. Ginger beer and booze with a hint of lime. Ginger beer tends to be synonymous with a Dark and Stormy in Boston, but to my knowledge Mules and Stormies are basically just variations on one another. Moscow Mules (made with vodka) are likely the most common form of the cocktail, but if you like ginger beer (I love it), you won’t be disappointed with any one of the spins seen below.
Number 1 is made with Bourbon, a Kentucky Mule from Sarcastic Cooking. 2 is a Prickly Pear Mezcal Mule from The Boys Club. And 3 will be a favorite of New Englanders, featuring fresh blueberries. It’s Sugar and Charm’s Blueberry Moscow Mule. We finish out the lineup with a gin variation: a Cockney Mule from Boston’s own Trade. Trade’s cockney mule is probably my favorite drink in Boston (side note: their entire menu is fantastic). Though if you happen to be looking for a traditional Moscow Mule in a tin mug, the Langham Hotel’s Bond has you covered.
Summer parties are in full swing, and I’ve found that refreshing cocktails are an essential element to pulling off a great soiree. My days of boxed wine have finally passed, and I’ve recently even started planning cocktails to match the mood of an evening (gasp). This fun limoncello cocktail is perfect for either a pre-meal aperitif or a refreshing (but sweet) after-dinner drink!
- 1 bottle of prosecco/champagne/cava
- limoncello (mine was home-made by one of my lovely aunts but most liquor stores carry it)
- champagne flutes
- 2 lemons
- small bowl of sugar for the rim of your glasses
FYI you’ll need clean hands for this
Slice up 1 lemon in thin slices, then nick each slice and peel the rind away. Twist the thin rind slice up in a spiral and squeeze, the result is a nice little lemon garnish! (your guests might appreciate it if you quickly rinse your garnishes once they’re done)
Cut a slice from the second lemon, and lightly run it over the rim of each glass. Dip the flute gently in the sugar.
Pour about ¾ shot of limoncello into each flute. (And if you’re feeling adventurous toss some mint in as well)
Fill the flute ⅔ to ¾ full with prosecco.
Garnish with your lemon rind.