The Harvest Mule, the best Moscow Mule recipe for the fall. Made with alcoholic ginger beer, calvados, and citron vodka, this cocktail is crisp, just like the autumn weather.
All The Leaves Are Brown And The Sky Is Grey
But all the apples are in season! So, it’s time for a variant of my new favorite cocktail, which is really the perfect fall cocktail. We’ll be making what I call, The Harvest Mule. The recipe is super simple and really there is nothing more to say other than, let’s dive in, shall we?
Mule Rule #1
Well we need to start this recipe where all cocktail recipes should begin, with a cup. In my opinion, it’s mandatory to serve a Moscow Mule in a copper mug. However mixing citrus and and copper is apparently toxic! According to a Washington Post article:
An advisory bulletin from Iowa’s Alcoholic Beverages Division notes that, in keeping with Food and Drug Administration guidelines, copper should not come into contact with acidic foods with a pH below 6. That includes vinegar, fruit juice, wine and, yes, a traditional Moscow mule, whose pH is “well below 6.0.” the bulletin says.
Symptoms of copper poisoning include abdominal pain, diarrhea, vomiting and jaundice, according to the National Institutes of Health. “Sudden (acute) copper poisoning is rare,” NIH says. “However, serious health problems from long-term exposure to copper can occur. Severe poisoning can cause liver failure and death.”
The fix is easy. Get a nickel lined Moscow Mule mug. Yes, that link is an amazon affiliate link. Please use it as it will help keep this humble little blog afloat.
Mule Rule #2: Ginger Beer
Look, you can’t have a Mule without ginger beer. I once asked that question on Facebook and was almost murdered for it. So this recipe uses Crabbie’s Alcoholic Ginger Beer. Why? Because, I want a good stiff drink and ginger beer should have some sort of alcohol in it!
The Best Moscow Mule Recipe! Now With Apple!
Now the next ingredient is what makes this a great fall cocktail – apple. I’ve seen variations of apple mules use apple pie vodka, sparkling apple juice, and hard apple cider. However this version uses Calvados, which is an apple brandy from the Normandy Region of France. According to the Pedia of Wikis:
Calvados is distilled from cider made from specially grown and selected apples, from over 200 named varieties. It is not uncommon for a calvados producer to use over 100 specific varieties of apples, which are either sweet (such as the ‘Rouge Duret’ variety), tart (such as the ‘Rambault’ variety), or bitter (such as the ‘Mettais’, ‘Saint Martin’, ‘Frequin’, and ‘Binet Rouge’ varieties), the latter being inedible. The fruit is harvested and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years of aging in oak casks, it can be sold as calvados. The longer it is aged, the smoother the drink becomes. Usually, the maturation goes on for several years.
I like using Calvados because it’s not too sweet and a good fall drink should be as crisp as the weather. Freeze it to keep it well chilled prior to mixing.
Last but not least, let’s add some citron in there. After all, a mule needs a little bit of citrus to bring out the flavors in the beverage. So, we’ll add half a shot of citron vodka. Garnish with an apple slice. There you go, the best Moscow Mule recipe for the fall. Cheers!