In the last couple of years, the popularity of the Moscow Mule has exploded. What’s behind this trend?

It’s relatively easy to make, refreshing and pairs well with food. Spice, Citrus, Vodka… what’s not to love!?

Everyone is obsessed with the copper mugs the Moscow Mule are served in. Why is this drink tied to this specific mug?

The copper mugs were actually part of the Moscow Mule’s marketing campaign. It was an Instagram flash mob of epic proportions.  Legend has it the team at Cock-n-bull in Los Angeles decided on the mugs because they had a surplus of them and wanted to serve the cocktail in something that would make it stand-out.

They even went around the country photographing patrons with copper mugs to further popularize the drink. Some say that it helps to keep the drink icy but it’s really not necessary. Our variation at The Continental, the Dragonfruit Mule, is served in a tall rocks glass so that the fuchsia color is the visual.

Do you have any tips for anyone wanting to create the drink at home?

Use high-quality ingredients (for example, we use Fever Tree ginger beer), and don’t mess too much with the original. Ginger Beer, Vodka and citrus are key components — crushed ice is pretty key too. After that it’s fun to play with different fruits, herbs or spices for minor variations.

Do you have a preference when selecting vodka?

We choose Reyka Vodka because of the purity of the ingredient. Hand-made and naturally filtered water, combined with the pollution free air, creates some of the world’s best water, a key ingredient to the vodka.

If serving with food, what does the Moscow Mule pair well with?

The palate-cleansing quality of the ginger beer is great for the various flavors and influences of the global menu at The Continental. At the same time the light, refreshing drink doesn’t compete with dishes. It’s particularly nice with the Tacos al Carbon on a hot day.