Mediterranean Mule

Mediterranean Mule

Last Summer around this time, things seem to be getting “better” in terms of the COVID pandemic.  We went to an outdoor restaurant on Lake Hapatcong in New Jersey called Windlass.  While the food was typical bar food (pizza, wings, burgers, etc), one cocktail we had was really fantastic.  They might not have been the first to have a Mediterranean Mule on its menu, but it was so delicious I had to re-create it at home since it was an instant favorite for my wife. It is basically a classic Moscow Mule, but it uses fig vodka in place of the usual vodka.

Ginger ale is the typical Canada Dry or Schweppes soda you can find in any supermarket that has a slight ginger flavor. Ginger beer is actually brewed and has a much more pronounced ginger taste. You definitely want to use a ginger beer for this cocktail, look for brands like Fever Tree or Fentimans.  The others like Barritts, Reeds or Gosslings work, but regardless of their origin (such as Jamaica), they are not all that great.

Hands down, the best quality and most flavorful is Pickett’s Ginger Beer concentrate syrup.  It might seem expensive, but since it is concentrated, you never have to worry about it going flat because you simply add club soda to it, so its always as fresh as you can get.  I’ve literally gone through a dozen different types of ginger ale and ginger beers, including my own homemade, and nothing comes close to this.

Another thing that makes this cocktail, is serving it in a copper mug. You can find them in nearly any kitchen store or wine/liquor store that sells barware.  If not, of course a pint glass or any glass mug will work, but the copper mug enhances the experience since it keeps the drink nice and cold, especially during the hot summer months.


  • 1/2 fresh lime (about a half ounce)
  • 2 ounces Fig Vodka
  • 3 ounces Ginger beer OR 1 ounce Pickett Brothers Ginger syrup and 3 ounces of club soda

Add ice to a copper mug, pour in the soda and/or ginger beer, vodka, and squeeze half a lime, stir and use the half lime shell as a garnish.