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Loading...| 2 Tbl Marrakesh Mint Green Tea | |
| 3/4 cup water | |
| Ice | |
| 4 oz vodka | |
| 2 oz fresh squeezed lime juice | |
| 1 bottle cold Ginger Beer | |
| Lime wedges and mint for garnish |
This popular, copper mug cocktail gets a green tea makeover in this fun recipe. The Moscow Mule is also known as a Vodka Buck – hold up…we kinda like that name! The addition of Marrakesh Mint Green Tea makes this icy, spicy ginger beer splashed sip even more hip. Moscow Mule or Vodka Buck? You decide. Cheers!
Read about this recipe in our Spring Tea Lookbook: Art-TEA-stry
| 1. | A note about the water temp: Heat water to under the boil - 175°F - this temperature water is called "String of Pearls" which means that bubbles are starting to form along the edge of the kettle or pot. This is before a simmer and well before a boil. Boiling water will scorch green tea leaves. |
| 2. | Steep the tea for 5 minutes. Strain off leaves and chill the tea. You can pop it in the freezer or use an ice bath. However, don't ice the tea, as you will melt the ice and dilute the tea. |
| 3. | Place ice in 2 copper Mule mugs. Fill a cocktail shaker with ice. Add in the tea, vodka, lime juice. Shake! Pour the contents between the two iced copper mule mugs. Top each with cold ginger beer. Garnish with lime wedges and mint. |
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