The Moscow Mule is one of the highest-velocity cocktails on any bar menu — batch it on CO₂ and the ginger heat and tight carbonation stay consistent from the first pour to the last. Choose between Top Hat Original Ginger Beer Syrup for a classic mule or Extra Spicy for a bolder, heat-forward pour.
Vodka, fresh lime, real ginger beer — three ingredients, no complexity, maximum repeatability at volume. The key is keeping the ginger concentration right so every pour tastes the same. Both syrup options are proven; the choice depends on your crowd and menu positioning.
Batch Method
- Add 5 liters Vodka to a clean 5-gallon Cornelius keg.
- Add 3 qts Top Hat Ginger Beer Syrup (Original or Extra Spicy).
- Add 12 oz fresh lime juice if using.
- Add 11 qts cold filtered water.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Carbonate with CO₂. See instructions below.
- Refrigerate minimum 12 hours before first service.
- Serve ~6 oz over ice in a copper mug or Collins glass. Garnish with sliced lime and fresh mint.
- Reshake twice daily to re-integrate ingredients.
Pro move: Use Ginger Beer Syrup at full quantity — the carbonation process dilutes flavor slightly and you want the ginger heat to stay present in every pour. Original for classic programs; Extra Spicy for venues that want a cocktail with a heat signature people actually notice and remember.
- Insert charging stone lid at 45° and spin to align seal. Clamp firmly closed.
- Set CO₂ regulator to 20–25 psi.
- Connect gray/silver Cornelius connector to center plug of charging stone lid.
- Pull up pressure release ring 30 times quickly. Release between each pull.
- Refrigerate 24 hours. Cold liquid absorbs carbonation better.
- Once cold: pull pressure release ring 30 more times.
- Test flow. Reduce to 15 psi if foamy. Maintain 20–25 psi without foam.