Deliciously refreshing cocktail classic Moscow Mule made even more alluring with the addition of rhubarb syrup!! We all need one!
Fans of rhubarb will also enjoy this Rhubarb Crumble recipe.
One of my favourite things in the kitchen is taking a classic recipe and giving it a personal twist. The same goes for cocktails.
I revisited a warm-weather favourite, the legendary Moscow Mule, and made it my own by adding a simple homemade rhubarb syrup.
The rhubarb syrup is delightful on its own — use it in cocktails, drizzle it over pancakes or waffles, or enjoy a spoonful straight from the jar. It’s concentrated, tangy and wonderfully fragrant.
Rhubarb Syrup
Rhubarb has a bright, tart flavour that stands out in sweet and savoury applications. When cooked down into a syrup it softens and becomes intensely aromatic while retaining that attractive sharpness.
To make the syrup you gently cook chopped rhubarb with sugar and water until the stalks break down. Strain the mixture through a fine sieve and bottle the clear syrup. Properly stored in a sterilised container in the refrigerator, the syrup keeps well for several weeks.
Moscow Mule
The Moscow Mule is an ideal warm-weather cocktail: light, bubbly and incredibly refreshing. It’s typically made with vodka, fresh lime juice and ginger beer and served over plenty of ice.
Adding rhubarb syrup brings a tangy, floral note and a subtle pink hue that brightens the drink without overpowering the ginger and lime. The result is a balanced, aromatic mule that’s perfect for lounging on a sunny afternoon.
Tradition often pairs this cocktail with a copper mug, but the container won’t change the flavours — use whatever tall glass you have on hand as long as it holds plenty of ice.
Recipe Tips and Notes
- Use plenty of ice so the cocktail stays very cold.
- Freshly squeezed lime juice makes a noticeable difference compared with bottled juice. A simple citrus squeezer speeds the work and improves flavour.
Serving suggestions
If you love the look of a copper mug, by all means serve the mule that way. For most home cooks, though, an ordinary tall glass is perfectly fine — the important part is enough ice and room for a long drink.
Serve the mule very cold and garnish with a lime wedge. The rhubarb syrup gives a pretty blush and a pleasant tartness that pairs especially well with ginger beer.
More cocktail recipes
- Passion Fruit Mojito
- Lemon Prosecco Float ‘Sgroppino’
- Espresso Martini
- Lemon Drop Martini
Rhubarb Moscow Mule
Equipment
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Cocktail shaker
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Saucepan
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Citrus squeezer
Ingredients
For the rhubarb syrup
- 4 cups / 400g rhubarb, chopped
- 1 cup / 200g sugar
- 1 cup / 250ml water
For the Moscow mule
- 6oz / 150ml vodka
- 3-4 tsp rhubarb syrup
- 2 tbsp fresh lime juice
- 1 cup / 250ml non-alcoholic ginger beer
- Lime wedges to decorate glasses
Instructions
To make the rhubarb syrup
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In a saucepan combine chopped rhubarb, sugar and water. Bring to a boil, then simmer over low heat for 7–10 minutes until the rhubarb is very tender.
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Pass the mixture through a fine sieve, pressing to extract the liquid. Transfer the syrup to a clean, sterilised bottle and refrigerate.
To make Rhubarb Moscow Mule
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In a cocktail shaker combine vodka, rhubarb syrup and lime juice with ice and shake until well chilled.
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Divide between two tall glasses filled with ice, top with ginger beer and garnish with lime wedges. Serve immediately.
Notes
- Serve the cocktail very cold and use plenty of ice.
- Fresh lime juice is recommended for the best flavour; a citrus squeezer makes the job quick and easy.
- Copper mugs are traditional, but an ordinary glass works just fine at home — the taste won’t suffer.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe?Let us know how it was!