This spritzy, sparkling punch has everything we look for in a refreshing, warm-weather sipper: a little booze, a splash of bright lemon juice, and lots of fresh fruits and herbs. But as a Moscow Mule variation, you might notice it’s missing one very important ingredient—ginger beer. According to the drink’s creator, the strongly spicy mixer just isn’t necessary in this case. “When I look at ginger beer, I see two things: a sharp acidity from the ginger and the effervescence from carbonation,” says Chris Caldwell, beverage manager at La Cantera Resort & Spa. “I knew that Champagne mimicked those two components, so that’s why I replaced ginger beer with Moet Ice.” If you find ginger beer to be overpowering, this easy-drinking “Mule” punch is the perfect thing to whip up for your next garden party or poolside soiree. The recipe serves four to five, so feel free to double (or even triple) it if you’re expecting more than a few guests.
Water for People Punch
5 oz Absolut Elyx
3 oz Pimm’s No. 1
1.5 oz rich simple syrup
3 oz fresh Lemon Juice
10 Mint Leaves
10 Strawberries, Cubed
Half cucumber, sliced
Moet Ice Imperial, to top
Strawberries and mint, for garnish
- Add simple syrup, mint leaves, strawberries and cucumbers to a punch bowl or pitcher, and muddle.
- Add the Absolut Elyx and Pimm’s to the bowl with a large block of ice. Stir to combine.
- Add lemon juice, ounce by ounce, tasting after each addition so the acidity is to your liking.
- Top with Moet Ice Imperial.
- Pour into Moscow Mule mugs and garnish with fresh mint and strawberries.
Rich Simple Syrup
2 cups sugar
1 Cup Water
- Combine the water and sugar in a small saucepan, and bring to a boil.
- Reduce to a simmer, stir until the sugar dissolves and take the saucepan off the heat.
- Let cool and pour into a container. Store in the fridge for up to one month.