Vin Vin Mule: A New Moscow Mule

Vin Vin Mule in a copper mug with ginger beer pouring over ice and mint on yellow logo background

American Vinegar Works Vin Vin Mule

Minty and bright, our play on the Gin, Gin Mule cocktail this is the refresher you've been looking for as you think of summer.

This recipe features our California Junmai Rice Wine.

Which vinegar to use, and why

The vinegar replaces the lime and stands up to ginger far better, which is usually what flattens a mule. We use 19.53 Miles From The Tree Apple Cider Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.

Make it ahead and keep it

Mix to order. For a batch, combine everything except the ice and anything fizzy, chill it, and finish each glass as you pour.

What to cook next

Try Vinegar Spritz, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.

Vin Vin Mule

American Vinegar Works

Servings

1 Person

Prep Time

10 minutes

Cuisine

Modern American

Category

Cocktails

The Vin Vin Mule is a minty, bright, and incredibly refreshing play on the classic "Gin Gin Mule". By introducing California Junmai Rice Wine Vinegar into the mix, this cocktail gains a sophisticated depth and a clean, acidic snap that perfectly balances the spicy heat of ginger beer. Served over crushed ice in a metal cup, it is the ultimate thirst-quencher for warm summer afternoons.

Vin Vin Mule

Ingredients

  • 2 oz Gin
  • 0.5 oz mint simple syrup
  • 0.5 oz AVW California Junmai Rice Wine Vinegar
  • Top with your favorite ginger beer (eg Fever Tree)

Directions

  1. Mint Simple Syrup: Put 250mL cold simple syrup (made or purchased) into a blender with mint leaves from about 10 sprigs (leaves only). Blend on high until the syrup is one homogenous, green mixture.

  2. Simple Syrup: Super easy to make.  Basically 1 part sugar added to 1 part boiling water and stir until sugar is fully dissolved. 

  3. Add all ingredients-- except the ginger beer--  to a shaker tin with ice and shake vigorously. Serve over crushed ice in a metal cup.  Top off with the ginger beer and add a mint sprig, lime wheel, and straw.  

  4. Prepare Mint Simple Syrup: Blend 250mL of cold simple syrup with the leaves from 10 sprigs of mint until the mixture is a homogenous, vibrant green.

  5. Note: To make simple syrup, stir 1 part sugar into 1 part boiling water until fully dissolved and let cool.

  6. Shake: Combine the gin, mint simple syrup, and California Junmai Rice Wine Vinegar in a shaker tin with ice. Shake vigorously until well-chilled.

  7. Strain: Fill a metal cup (or copper mug) with crushed ice. Strain the cocktail into the cup.

  8. Finish: Top off with your favorite ginger beer.

  9. Garnish: Add a fresh mint sprig, a lime wheel, and a straw.