June 10, 2021
The Legend of the Moscow Mule
In the early 1940s, John Martin an East Coast food and spirits importer was best known for introducing A-1 Steak Sauce to America. In the 1930s, Martin, in an effort to market the next cocktail craze, purchased a small vodka distillery called Smirnoff. Yes, that Smirnoff. Back then, very few people drank vodka because most had never heard of it, let alone tasted it.
One day, while Martin was visiting his friend Jack Morgan who owned the Cock ‘n Bull pub on the Sunset Strip in Hollywood, he bemoaned the fact that he couldn’t sell his vodka. Morgan complained he also couldn’t sell his ginger beer, a side passion of his that saw cases of it sitting in his restaurant’s basement. And a third person (never identified in any of the stories) lamented that she had copper mugs that she either didn’t want or need. Enter the brainstorm. Could all three benefit from combining their losses? The vodka and ginger beer were mixed with a dash of lime juice and served in copper mugs, imprinted with a kicking mule. The Moscow Mule became one of the most popular drinks of the 1950s and early 1960s and is starting to make a comeback!
The lovely Sally Quinn from Royal Oak (Orléans) will demonstrate how to make a Moscow Mule. Sally grew up in Beacon Hill and has been a bartender in the Ottawa area, mostly in the east end, for over 20 years! She started with the Royal Oak in 2011 and since then has worked at several locations including Blair road, the Glebe and the Canal. She loves meeting new people and getting to know her community. Proud mother of an amazing son and her golden doodle. Loves to play darts and card games while enjoying a pint or two.
Here’s what you’ll need to follow along with Sally to make a Moscow Mule:
- 2 oz of vodka
- 1 oz bar lime juice
- 4 oz ginger beer
- A fresh wedge of lime for garnish
- A copper mug (if you have one!)
March 25, 2021
Here’s what you’ll need to follow along with André as he walks us through how to create the dirtiest of martinis!
In a mixing glass, combine vodka, dry vermouth, brine and olives. Pour into a glass over ice. Either drink on the rocks, or strain into a chilled cocktail glass.
Serving size: 1/2 of recipe but it’s Happy Hour so we won’t tell!
Nutrition Facts: Per Serving: 414 calories; protein 0.4g; carbohydrates 0.6g; fat 2.8g; cholesterol 0mg; sodium 538.4mg.
*Note: Drink ingredients are not supplied by the BIA