Minted “Moscow Mule” Cocktail (including TM Method)


I had the pleasure of creating a Signature Cocktail for Thermomix’s ThermoFest ’18 celebrations held in Perth in last week, in which I gave the classic 1940’s American cocktail, the  “Moscow Mule”, a Western Australian twist.

Invented in the 1940’s, the cocktail came about after three American businessmen met up at the “Cock & Bull” Bar in Los Angeles. One of the men had purchased the rights to the French Smirnoff Vodka brand, which wasn’t selling too well in the US in the 1940’s; another was the owner of the bar who had an oversupply of ginger beer; while the other had an oversupply of copper mugs he couldn’t move.  After a few drinks together, and with the bar owner’s bartender on hand, the “Moscow Mule” was created!



(Serves 10)

40g caster sugar (Conventional Method – use icing or confectioners powdered sugar)

40 mint leaves

3 limes (skin & pith removed)

400ml vodka* (Hippocampus WA Distilled, East Perth)

600g ice cubes (Conventional Method – only use as much ice as your processor can manage)

2 x 330ml Matsos Ginger Beer* (Broome) (non-alcoholic brand could be used as an option)

Lime slices and mint sprigs, to serve

*We have used Western Australian ingredients, but you can substitute to your own preference.


TM Method

  1. Place caster sugar into clean & dry TM bowl. Mill – 10 sec | SP10.
  2. Add mint leaves, limes, vodka and ice cubes and blend – 1 min | SP10, with MC in place, until combined.
  3. Add ginger beer and stir to combine – 20 sec | SP3.
  4. Place into preferred cocktail glasses and garnish with lime slices and mint sprigs.

Conventional Method

  1. Place all ingredients, except ginger beer into a blender, reducing the amount of ice to suit the power & capacity of your blender. Blend until combined.
  2. Pour into cocktail glasses and top with ginger beer. Garnish with lime slices and mint sprigs.