Two pals helped me out with my dilemma on Facebook one night: How to make the best Moscow Mule. I wanted to use Domaine de Canton ginger liqueur over ginger beer – and every commentator laughed at me. I finally gave up when pals I respected, Christopher Chase and Scott Ervin, convinced me to go with ginger beer over ginger liqueur.
Between the two of them this is the recipe I used and now love:
1.5 ounce vodka of your choice (the jigger on top of my martini shaker worked perfectly)
½ fresh-squeezed lime juice
½ single-serving bottle of Fever Tree Ginger Beer (from Bev Mo)
crushed ice (1 cup in a baggie and a meat tenderizer worked for me.)
stir and serve.