This apple cider mule brings the cozy flavors of fall to your glass with a bright, refreshing finish. It’s crisp, gingery, and lightly spiced, with just enough tart lime to keep it lively. If you love a classic Moscow Mule, this version adds seasonal warmth without feeling heavy.
It’s easy to make for a crowd, great for holidays, and just as delicious on a casual night in. Grab a copper mug if you have one, or any chilled glass, and you’re set.
Why This Recipe Works
This drink balances sweet apple cider with spicy ginger beer and sharp lime juice, creating a well-rounded flavor that’s both refreshing and cozy. Vodka keeps the profile clean and lets the cider shine, while a dash of cinnamon or bitters adds depth.
Using chilled ingredients and crushed ice gives it that signature mule frosty finish. It’s simple to build, easy to batch, and flexible with garnishes like apple slices or a cinnamon stick.
Shopping List
- Apple cider (unfiltered, non-alcoholic)
- Vodka (any good-quality, clean-tasting brand)
- Ginger beer (spicy, not too sweet)
- Fresh lime (for juice and optional wedges)
- Cinnamon (ground or sticks for garnish)
- Angostura or aromatic bitters (optional but recommended)
- Ice (crushed is best, cubes work too)
- Apple (slices for garnish, optional)
- Mint (optional garnish)
Step-by-Step Instructions
- Chill your mug or glass. Pop a copper mug or rocks glass into the freezer for 5–10 minutes. A cold vessel helps keep the mule extra crisp.
- Prep your garnishes. Slice a few thin apple rounds and cut a lime into wedges.
If using a cinnamon stick or mint, have those ready.
- Add the base. In your chilled mug, add 2 ounces vodka and 2 ounces apple cider.
- Brighten it up. Squeeze in 1/2 ounce fresh lime juice (about half a lime). Taste and add more if you like it tangier.
- Optional complexity. Add 1–2 dashes of bitters or a tiny pinch of ground cinnamon. A little goes a long way.
- Ice it. Fill the mug to the top with crushed ice.
Crushed ice makes it colder and slightly dilutes the drink for better balance.
- Top with ginger beer. Pour 3–4 ounces ginger beer over the ice. Start with 3 ounces; add more to taste.
- Gently stir. Give the drink a few slow stirs to combine without knocking out too much fizz.
- Garnish. Add an apple slice, a lime wedge, and a cinnamon stick. A small sprig of mint adds a fresh aroma.
- Taste and tweak. If you want it sweeter, add a splash more cider.
If you want more bite, add a touch more lime or ginger beer.
Storage Instructions
For best fizz and flavor, build the drink just before serving. Don’t store a fully mixed mule, as the ginger beer will go flat and the ice will water it down. If batching, mix the vodka, apple cider, lime juice, and bitters ahead of time and chill for up to 24 hours.
Keep the ginger beer and ice separate until pouring. Leftover apple cider keeps in the fridge for 5–7 days, or freeze it in ice cube trays for future drinks.
Benefits of This Recipe
- Seasonal but light: You get cozy fall flavors without heavy syrups.
- Quick to make: No shaking, straining, or cooking—just build and stir.
- Easy to scale: Perfect for parties, with a make-ahead base.
- Flexible: Works with vodka, bourbon, or non-alcoholic swaps.
- Balanced flavor: Sweet cider, spicy ginger, and bright lime keep each sip refreshing.
Common Mistakes to Avoid
- Using ginger ale instead of ginger beer: Ginger ale is too mild and sweet. Ginger beer brings the spice and body you need.
- Skipping fresh lime: Bottled lime juice can taste flat.
Fresh lime keeps the drink bright.
- Overpouring cider: Too much cider makes the drink cloying. Balance is key—aim for equal parts cider and spirit, then adjust to taste.
- Warm ingredients: A mule should be cold and snappy. Chill your cider, vodka, and ginger beer if possible.
- Heavy-handed spices: A pinch of cinnamon or a dash of bitters is plenty.
You want subtle warmth, not a spice bomb.
Alternatives
- No alcohol: Skip the vodka and add a splash of club soda for fizz. You can also use a non-alcoholic spirit.
- Bourbon twist: Swap vodka for bourbon for a richer, caramel note. Great with a cinnamon stick garnish.
- Pear cider mule: Use pear cider or add 1/2 ounce pear nectar.
Pairs beautifully with ginger.
- Maple mule: Add 1/4 ounce pure maple syrup and a pinch of nutmeg for a deeper fall flavor.
- Spiced cider base: Warm whole spices (cinnamon, clove, star anise) in cider, cool completely, then use as the base. This adds complexity without extra sweeteners.
- Herbal finish: Clap a sprig of thyme or rosemary and use it as a garnish for an aromatic twist.
FAQ
Can I make an apple cider mule without a copper mug?
Yes. A copper mug is traditional and keeps the drink extra cold, but a chilled rocks glass or highball works just fine.
The flavor stays the same.
What kind of ginger beer should I buy?
Look for a ginger beer with a strong ginger bite and moderate sweetness. Brands labeled “extra ginger” or “spicy” work well. Avoid ones that taste like soda or are overly sugary.
Is there a difference between apple cider and apple juice here?
Yes.
Apple cider is usually unfiltered and has a richer, more complex apple flavor, which makes the drink more interesting. If you only have apple juice, reduce the amount slightly and add an extra dash of lime to prevent it from tasting too sweet.
How do I batch this for a party?
In a pitcher, combine 2 cups vodka, 2 cups apple cider, 1/2 cup fresh lime juice, and 6–8 dashes bitters. Chill until very cold.
When serving, pour 4 ounces of the base over ice and top with 3–4 ounces ginger beer in each glass. Garnish as usual.
Can I make it ahead of time?
You can mix the vodka, cider, lime, and bitters in advance and refrigerate. Add ice and ginger beer right before serving to keep it fizzy and balanced.
What if my drink tastes too sweet?
Add a bit more lime juice and top with extra ginger beer to cut the sweetness.
Using crushed ice also helps dilute and balance the flavors as you sip.
Can I use spiced rum instead of vodka?
Absolutely. Spiced rum adds warm vanilla and baking spice notes that pair well with cider and ginger. It will be sweeter and richer than the vodka version, so consider a touch more lime.
What’s the best garnish?
Thin apple slices, a lime wedge, and a cinnamon stick are classics.
Mint or a small rosemary sprig adds a fresh aroma. If you’re feeling festive, a star anise pod looks great too.
Wrapping Up
The apple cider mule is a simple, crowd-pleasing cocktail with the comfort of fall and the kick of ginger. It’s easy to customize, quick to make, and always refreshing.
Keep the ingredients cold, go light on the spices, and adjust lime and ginger beer to your taste. Whether you serve it at a holiday gathering or on a quiet evening, this mule delivers crisp, cozy flavor in every sip.
Ingredients
Instructions
- Chill your mug or glass. Pop a copper mug or rocks glass into the freezer for 5–10 minutes. A cold vessel helps keep the mule extra crisp.
- Prep your garnishes. Slice a few thin apple rounds and cut a lime into wedges. If using a cinnamon stick or mint, have those ready.
- Add the base. In your chilled mug, add 2 ounces vodka and 2 ounces apple cider.
- Brighten it up. Squeeze in 1/2 ounce fresh lime juice (about half a lime). Taste and add more if you like it tangier.
- Optional complexity. Add 1–2 dashes of bitters or a tiny pinch of ground cinnamon. A little goes a long way.
- Ice it. Fill the mug to the top with crushed ice. Crushed ice makes it colder and slightly dilutes the drink for better balance.
- Top with ginger beer. Pour 3–4 ounces ginger beer over the ice. Start with 3 ounces; add more to taste.
- Gently stir. Give the drink a few slow stirs to combine without knocking out too much fizz.
- Garnish. Add an apple slice, a lime wedge, and a cinnamon stick. A small sprig of mint adds a fresh aroma.
- Taste and tweak. If you want it sweeter, add a splash more cider. If you want more bite, add a touch more lime or ginger beer.
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