Our take on a Moscow Mule, the original was born out of New York’s Chatham Hotel in 1941 in an area that was referred to as “Little Moscow”. At the time, Jack Morgan’s “Cock ‘n’ Bull” ginger beer was connecting with residents on the East Coast and Rudolph Kunett who was president of the Pierre Smirnoff, Heublein’s vodka division, sat down to play around with a new recipe. They mixed both both liquids, added a touch of lime and the Moscow Mule was born.

A few decades on, we decided to switch out the vodka for Double Standard, the lime for lemon and added a touch of apple cider vinegar to balance out the flavours. The vinegar is apparently great for everything from regulating blood sugar, to increasing energy, helping digestion, bringing more alkalinity to the body and more. But, we know that when you order a mule, in any format, you’re in need of a vibrant pick-me-up and the vinegar will add to this quest!


  1. Double Standard - 50ml
  2. Apple Cider Vinegar - 1 bar spoon
  3. Maple syrup - 1 bar spoon
  4. Lemon juice - 15ml

To Garnish

  1. Lemon wheel


  1. Combine the whisky, vinegar, lemon juice and maple syrup in a cocktail shaker and fill with ice. Shake until chilled, about 10s, then unseal the shaker and add ginger beer. Strain into an ice-filled highball and garnish with a mint sprig.