Pumpkin Spice Moscow Mule
a cocktail recipe
by Karyn Maier
Karyn Maier is a freelance writer and creator specializing in natural wellness, the botanical arts, and culinary creations that use herbs and spices. She has written for many industry and consumer publications in both new and traditional media, including ePregnancy, Fitness Link, Club Mom, Let's Live, Natural Living Today, Real Woman, The Herb Quarterly, American Fitness, Mother Earth News, Delicious!, Better Nutrition, etc. She is also the author of several books on using herbs, and a contributor to cookbooks. Ms. Maier is frequently interviewed as an expert by national magazines, including Real Simple and Mother Earth Living. She has also been a guest on several radio talk shows such as Gary Null's Natural Living, The Deborah Ray Show and Martha Stewart Living.
Ginger beer makes an appearance in this pumpkin-infused twist on the classic Moscow Mule, which is itself a variation of a Vodka Buck (spirit + citrus + ginger ale). Traditionally, mules are served in a copper mug to maintain the chill, but you can also use a highball or collins glass.
TIME (ACTIVE) | 5 M
TOTAL | 5 M
| 8 oz
COCKTAIL SHAKER COPPER MUG (OR A TALL GLASS)
Place all ingredients, except the ginger beer, in a cocktail shaker.; shake well. Pour into a copper mug or tall glass filled with ice and top with ginger beer. Garnish with a dash of pumpkin pie spice, if desired.
Use vanilla vodka if you prefer a sweeter cocktail. Alternatively, add a few drops of vanilla extract to the shaker.
Special beyond the seasonal fervor, pumpkin pie spice delivers all the aromas and flavors of a kitchen filled with fresh baked goods. It's autumn in jar.