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Frozen Moscow Mules

May 3, 2018 by Joy the Baker 15 Comments

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Hello dear friends and happy festival season from New Orleans!  Down here we celebrate… well just about everything with cocktails and music but this time of year there’s something special in the air.

It’s my absolute favorite time of year here in New Orleans, the magnolias are in bloom, the crawfish are boiling, the humidity hasn’t ruined our hair juuuust yet, and with Jazz Fest this week, there’s literally music in the air everywhere!  It’s such a sparkle time and I’m here to soak up every second.

Now, if you’ve been down to New Orleans for Jazz Fest you must know the joy (actually… the necessity of) a hat big enough to shade your shoulders from the unrelenting sun, AND the wonder of a frozen daiquiri as you wander the festival.  In terms of Jazz Fest survival – these are essential.

To celebrate these music filled, nearly perfect Spring days I’m whipping up my own frozen cocktail concoction.  And when it comes to frozen cocktails… we’re certainly not making just one.  This is a cocktail for many, blended to slushy smooth as soon as the friends burst through the front door ready to celebrate.

I partnered with Black Box (you might know them for their boxed wines… well guess what – they make spirits now too!) to create this big-batch cocktail.  Their vodka on tap is great to have on the bar  when you know a ton of friends are going to roll through.  It’s 1.75 liters per box (plenty for a few big batches of frozen cocktails!), triple distilled, and easy to store in the freezer for super chilled frozen drinks. Black Box also carries whiskey and tequila for all sorts of big-batch cocktail fun! 21+ as you might expect.

Let me show you how to make these super simple, way refreshing cocktails.

We’ll start with a vodka.  I measured about 1 1/2 ounces per person per cocktail.  Feel free in decrease the vodka to 1 ounce if you’d like it less boozy.

In a blender we’ll combine Black Box Vodka and loads of ice (about 6 cups).  We want these smooth and very slushy.

Ginger beer too!  Ginger beer is more spicy, more ginger-y that ginger ale.  Splurge on the strong stuff.  The flavor will shine through all the ice.

I also add a good dose of ginger simple syrup – a mixture of fresh ginger, granulated sugar, and water.

We want to add enough flavor to shine through all the ice!

Fresh lime juice too.  Tartness to compliment the spicy ginger and sweet syrup.

Blend to slushy smooth.

I swear, a good blender and a freezer full of ice is the only way we get through festival season and summer here in New Orleans.

Taste and add a splash or dash of lime or ginger syrup as your tastes dictate.  Pour into glasses and get them into your friend’ hands as soon as possible.  We’ve got to let these good times roll!

Think of this Frozen Moscow Mule recipe as a base recipe for summer good times.  Add frozen strawberries.  Add a few cups of cold cubed watermelon.  Add half of a cucumber!  Really, you can do no wrong here!

Cheers to us! I hope this inspired many happy cocktail gatherings. The kind with the sun on your shoulders and music in the air.

Big thanks to Black Box and high-five to Jon Melendez for shooting these photographs with me!

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Frozen Moscow Mules

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Ingredients

Scale

For the Ginger Syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 2 tablespoons freshly grated ginger

For the Moscow Mule:

  • 12 ounces chilled vodka
  • 1/2 cup fresh lime juice
  • 1/3 cup ginger syrup
  • 2 cups cold ginger beer
  • 6 cups ice

Instructions

  1. In a small saucepan stir together water, sugar, and ginger. Bring to a simmer and stir until the granulated sugar dissolves. It shouldn’t take long at all.
  2. Remove the syrup from heat, pour into a small bowl or pitcher and allow to cool in the fridge until chilled.
  3. In a blender, combine vodka, lime juice, ginger syrup, beer, and ice. Start on low to blend and increase speed until the mixture is smooth and frothy.
  4. Divide between glasses, add an extra spritz of lime and enjoy immediately!

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Reader Interactions

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  1. Amy

    May 12, 2018 at 8:09 pm

    I’m totally making this for Mother’s day!

    https://bearplate.com/

    Reply
  2. Kate

    May 10, 2018 at 8:14 am

    I love this idea! And it would be so refreshing in the insane Baltimore City heat we get over here! Can’t wait to try it!

    Reply
  3. Katie

    May 4, 2018 at 8:06 am

    Yum!!! I love mules made with pear vodka.

    Reply
  4. John

    May 4, 2018 at 5:20 am

    THANKS!!!
    Made these last night, this will be my new summer cocktail (I was already a mule fan, but never thought of the frozen angle.)

    Reply
  5. Erin

    May 3, 2018 at 7:48 pm

    Holy cow! My summer is made.

    This is mind blowing and so simple.

    I want to bust out the blender right this very second. I think i may have to make one this weekend among the juleps and margs.

    Thank you!

    Reply
  6. mariah

    May 3, 2018 at 7:40 pm

    Yes! Yes! Yessss!

    Reply
  7. andi

    May 3, 2018 at 6:51 pm

    Can you please tell me how many this will serve? Thanks!

    Reply
    • John

      May 4, 2018 at 5:23 am

      6-8 depending on the size of glass you serve them.
      I made them and would recommend making smaller batches if you don’t have a huge crowd since it will start to melt. The ice crushing ability of your blender is also a consideration here.
      They are very good!
      CHeers,
      John

      Reply
  8. Mary T

    May 3, 2018 at 3:51 pm

    Now all I can think about are the frozen drinks at Willa Jean… New Orleans has the best stuff!

    Reply
  9. Molly LeGoy

    May 3, 2018 at 10:04 am

    These look fantastic! I love me some Moscow’s. ;-) I’ve never thought of doing Ginger syrup AS WELL as Ginger Beer, but it makes my mouth water just thinking of it. Thanks for the great tip!

    Reply
  10. Seana Turner

    May 3, 2018 at 9:49 am

    Anything frozen just makes me think of summer, which makes me happy! Very pretty cocktail!

    Reply
  11. Andrea

    May 3, 2018 at 9:23 am

    Where’d you get those cool cocktail glasses? (Probably “vintage” ugh!) :)

    Reply
  12. Lauren

    May 3, 2018 at 9:07 am

    Here in Maryland we make a Maryland mule with Sagamore Rye…I am going to definitely try it frozen. Thanks for the inspiration! Cheers!

    Reply
  13. Jenny

    May 3, 2018 at 8:15 am

    I think the key to this summer is going to be spicy ginger syrup. I recently had a lovely cocktail with bourbon and ginger syrup and mint. It was so good I actually had two, which rarely happens. These frozen mules sound delicious, and I can’t wait to try them. The next time I can get all my girls together, I’m bringing my blender and making them happen!

    Reply
  14. Rena

    May 3, 2018 at 2:57 am

    Although I don’t drink alcohol I’m sure this is yummy :)
    xx from Bavaria/Germany, Rena
    http://www.dressedwithsoul.com

    Reply

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