This post contains affiliate links. When you purchase through our links, we may earn a commission.
Deliciously refreshing cocktail classic Moscow Mule made even more alluring with the addition of rhubarb syrup!! We all need one!
Fans of rhubarb will want to try this amazing Rhubarb Crumble!
One of my favourite things to do in the kitchen is to take a classic recipe and add my own twist. Same things applies to cocktails!
So I took a look at one of my favourite warm weather drinks, the legendary Moscow Mule, and make it my own. How did I do that?
I did it with a homemade rhubarb syrup, which is delicious all on it’s own! And if you don’t like Moscow mules, you can pour the syrup over your pancakes or waffles or drink it straight. That stuff is pure gold!
Rhubarb Syrup
There aren’t a lot of flavours quite as interesting as rhubarb, at least to me. It has such a unique taste with a gorgeous tartness that I’m always excited when it comes back into season.
But unless you like crunching on a stalk of rhubarb, it can take a bit of attention before it is ready to use. Fortunately there are a few things you can do that will bring out the best in rhubarb, like this syrup or Rhubarb Curd!
The syrup will last for quite a while when refrigerated after it is made. Sterilise the jar or bottle used for storage before filling with syrup.
Moscow Mule
Alright, let’s talk about these Moscow Mules. First of all, this cocktail is so refreshing you will want to have it nearby every time you are sitting outside basking in the sunlight.
Secondly, it’s a long drink and because you fill your glass with ice it’s not crazy alcoholic but it IS crazy delicious. The rhubarb syrup definitely adds tangy and fragrant notes to this Moscow mule not to mention the most gorgeous blush of pink and that’s how I like it!
A traditional Moscow Mule is made of vodka, lime juice and ginger beer. It is traditionally served in a copper mug, but this is just the work of a marketing agency and can be dropped.
It’s a great drink and wonderfully refreshing, especially when served very cold! Rhubarb syrup adds a fun twist to this classic drink!
Recipe Tips and Notes
- Make sure to use plenty of ice! The cocktail should to be very cold when served.
- Purchasing bottled lime juice for a little added convenience may be tempting, it really can’t compare to the taste of freshly squeezed lime. It only takes a little effort to squeeze your own when using a citrus squeezer, but it makes a big difference in taste!
Serving suggestions
If you’ve ever ordered a Moscow Mule in a bar or restaurant, it was probably served to you in a copper cup. It does look good doesn’t it?
But I doubt that many of us are going to want to buy and store special cups for occasional use. Fortunately, I don’t think you really need to!
Although there are plenty of people who will praise the way copper cups keep the drink chilled, how they feel on your lips, and are convinced they improve the taste, I’m not convinced.
I’ve tried them in both traditional and non-traditional cups, and do not believe that there is anything to get excited about! So just use whatever you have on hand, so long as it gives enough space for a long drink with plenty of ice!
More cocktail recipes
Rhubarb Moscow Mule
Equipment
- This is an affiliate link.Cocktail shaker
- This is an affiliate link.Saucepan
- This is an affiliate link.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 This is an affiliate link.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
- In a saucepan combine chopped rhubarb, sugar and water, bring to a boil and cook over low heat for 7-10 minutes until rhubarb is very tender and falling apart.
- Put the rhubarb syrup though a fine sieve and store in a clean, sterilised bottle in a refrigerator.
To make Rhubarb Moscow Mule
- In a cocktail shaker combine vodka, rhubarb syrup and lime juice with ice cubes, shake.
- Pour into two tall glasses filled with ice and top with ginger beer. Serve with limes wedges.
Notes
- Like almost every other cocktail, this drink needs to be very cold. Use plenty of ice!
- Although it can be tempting to purchase lime juice for a little added convenience, it really can’t compete with the taste of freshly squeezed lime. It only takes a little effort to squeeze your own – especially when using a This is an affiliate link.citrus squeezer – but makes a big difference in taste!
- Moscow mules are traditionally served in copper cups, which does look beautiful, but I doubt that many of us would really want to invest in cups for such a specific purpose. Leave that to bars and restaurants! I’m convinced that this is mostly marketing anyway, so you really won’t lose anything by choosing a glass you already have in your cupboard!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was a big hit with my friends. I did make the simple syrup slightly less sweet as I ran out of sugar, but that worked out well as one of my guests is a diabetic. I followed the advice of another reviewer and added some of the leftover rhubarb into my Greek yogurt, which was delicious. I also added some of the rhubarb to some vanilla yogurt, which was equally fantastic.
Hi, what can I do with the all rhubarb left behind in the fine sieve? I really hate to throw that away. Thanks! (The cocktail is to die for!)
That’s a great question but I am afraid I never found a good use for it!
I cooked the leftover rhubarb down to apple butter consistency it is wonderful on toast
I mixed the mashed rhubarb into vanilla yogurt…pure deliciousness, with a little granola on top.
Can you tell me roughly how much liquid to expect when making the rhubarb syrup? I’m afraid to push the mixture too much – your cocktails look lovely and I’m thinking mine will be cloudy if I push much of the pulp through. Thank you.
Alice, it makes around 250ml/1cup. Just make sure you are pushing it through a fine sieve and it won’t be cloudy!