One night last fall in Florence we popped into Oibò for apertivo since it was right near our apartment. We honestly had one of the best nights of our trip, sitting outside and having way too many pre-dinner cocktails. I stuck with my beloved Aperol spritz during the trip, but Paul opted for a cocktail so tasty that I vowed to recreate it when we got home.
I wasn’t entirely sure what all was in it (my memory of the night ended up fuzzier than I intended it to be), but I remembered it tasting like a mix between a Moscow mule and a mojito, so that’s essentially what I made. I have now dubbed it a “mojito mule” and it will absolutely be my go-to cocktail this summer. It’s light and refreshing and makes me want to host a summer party.
The recipe is for one drink, but it can easily be scaled up to make a pitcher!
- 10 mint leaves
- 5 cucumber slices
- 1 teaspoon simple syrup
- 2 ounces vodka
- 1 ounces lime juice
- 7 ounces ginger ale
Muddle the mint, cucumber, and simple syrup at the bottom of a highball glass. Add the remaining ingredients and stir to combine.