This bright and refreshing spicy apple Moscow mule is made with juicy apples, fresh ginger, and spicy jalapeños for a little kick of heat! Ideal for batching and serving a crowd, this festive cocktail recipe perfect for fall entertaining or enjoying any time of the year!
Fall has to be one of my favorite seasons, with the leaves changing colors, and flavors all emphasizing pumpkins and apples! Apples were one of the flavors we focused on recently at our most recent Fresh Air Retreat, which took place in beautiful Park City, Utah in the height of fall fervor. Deer Valley Resort lent beautiful accommodations, and we couldn’t have asked for better weather. We made this delicious Spicy Apple Moscow Mule, and I just had to share it with you all!
While at the Fresh Air Retreat, one of our sponsors was Starr Ranch Growers, who brought us an array of delicious Juici Apples. These crisp, sweet, and tart apples are what inspired this delicious cocktail, and it was happily enjoyed among friends!
- Mint sprigs: Fresh mint sprigs taste different from dried, and is naturally sweet and cooling.
- Jalapeño: Adds a healthy, spicy kick to the drink along with the ginger.
- Ginger root: Peppery and spicy, with some sweet undertones, it is a classic flavor in a Moscow mule.
- Apples: Crisp, tart, and sweet, the apple helps to balance out the more bold flavors of the drink.
- Lime juice: Tart and acidic, it offsets the jalapeño and ginger flavors.
- Vodka: The traditional choice for a Moscow mule, you could also use gin.
- Ginger beer: Adds some fizz and an extra punch of ginger flavor to the cocktail.
How to Make
We paired our spicy mules with a delicious chips and salsa spread, with my salsa roja and guacamole, so we already had a lot of the ingredients fresh and ready. But it’s vital you use fresh ingredients. So start out by preparing your apples, jalapeño, ginger root, and mint sprigs.
Then in a pitcher, use a muddler or the back of a wooden spoon to muddle the mint sprigs, half of the jalapeño, apple slices, ginger root, and lime juice. If you want your drink on the sweeter side, here is where I’d also add some simple syrup. Pour in your vodka or gin and stir well.
Fill four cups with ice, and fill each with the vodka mixture about 3/4 of the way full, making sure to strain it. Top off each glass with ginger beer, and a bit of club soda if you want some extra fizz. Garnish with extra mint sprigs and jalapeño slices, and enjoy your Spicy Apple Moscow Mule!
Frequently Asked Questions:
Do you have to serve Moscow mules in a copper mug?
You don’t have to, but traditionally they are served in a copper mug because the mug takes on the temperature of the drink, keeping it ice cold while you drink it. Not to mention, they sure are pretty!
What’s the difference between a dark and stormy and a Moscow mule?
While similar in their use of lime and ginger beer, a dark and stormy traditionally uses rum while a mule uses vodka.
Can I make this Moscow mule non-alcoholic?
Yes! To turn this cocktail into a mocktail mule, simply omit the vodka or gin and instead replace it with more ginger beer or club soda.
More Moscow Mules
- Apple Cider Moscow Mule
- Rosemary Moscow Mule
- Jalapeño Moscow Mule
- Peach Moscow Mule
- Cranberry Moscow Mule
Drink It, Like It, Share It!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your drink.
I absolutely love co-hosting the Fresh Air Retreat each year, and this most recent group didn’t disappoint! We learned so much from each other and our amazing sponsors, like Justin’s and Creminelli. But what I love most is that we know how to work hard, but also play hard while enjoying amazing cocktails like this Spicy Apple Moscow Mule.
Your straw is waiting.
Spicy Apple Moscow Mule
- In a pitcher, use the back of a wooden spoon to muddle together the mint, half of the jalapeño slices, apple pieces, ginger root and lime juice. If you want to add simple syrup, do so now.
- Pour in gin and stir well. Fill four copper mugs with ice and add in equal parts of the gin mixture leaving filling the mugs 3/4 of the way full. Top off each glass with equal parts ginger beer and a splash of club soda for extra fizz if you wish. Serve with additional jalapeño slices or lime wedges for garnish.