Bobbie'sKitchen
Cocktails & Mocktails

Ginger Apple Moscow Mule

A crisp autumn Moscow Mule with fresh ginger, apple cider and warm spice, served in a copper mug.

Ginger Apple Moscow Mule, photographed by Bobbie
The original food picture from Bobbie's recipe card.
Makes 1 drink (or a pitcher for 8) 15 minutes total (10 minutes prep, 5 minutes cook), as printed; syrup method requires 10–15 minutes simmeringBuy ingredients on Amazon Make a shopping list for this
Contains alcoholAdults onlyMake ahead

Contains alcohol — adults only. Bobbie confirmed 1 oz (30 ml) ginger apple syrup per drink; the internally inconsistent 2–3 oz (30–45 ml) wording has been corrected. The separately printed pitcher quantities are preserved. Pitcher: combine vodka, lime juice and syrup with ice; add ginger beer just before serving and garnish. Tips: use fresh unfiltered cider and a strong ginger beer; adjust sweetness; add jalapeño slices to drink or syrup for heat; keep syrup chilled; copper mugs and a cinnamon-sugar rim give a festive finish. Variations: cayenne; bourbon instead of vodka; 1 oz cranberry juice. Mocktail: omit vodka and use extra ginger beer or sparkling apple cider. Syrup keeps airtight refrigerated up to 2 weeks. Mixed vodka, lime and syrup without ginger beer can be refrigerated up to 24 hours ahead. Pair with charcuterie, roast turkey, stuffing and cranberry sauce, spiced nuts, pumpkin appetizers, pecan pie or fall desserts.

Ingredients

Ginger apple syrup (about 1 cup, enough for 8 drinks, as printed)

  • 1 cup fresh apple cider (240 ml)
  • ½ cup honey or maple syrup (120 ml)
  • 1 2-inch piece fresh ginger, sliced
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1 orange peel strip
  • 1 lemon peel strip

Cocktail (1 drink)

  • 2 oz vodka (60 ml)
  • ½ oz fresh lime juice (15 ml)
  • 1 oz ginger apple syrup (30 ml)
  • 4–6 oz ginger beer (120–180 ml)
  • Ice
  • Apple slice, lime wheel and cinnamon stick for garnish

Rim (optional)

  • 2 tbsp coarse sugar
  • ½ tsp ground cinnamon
  • Pinch of salt

Pitcher (8 servings, as printed)

  • 16 oz vodka (480 ml)
  • 12 oz fresh lime juice (360 ml)
  • 1½ cups ginger apple syrup (360 ml)
  • 32–48 oz ginger beer (960–1440 ml)
  • Ice, apple slices, lime slices and cinnamon sticks for garnish

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Method

  1. 1

    Make the ginger apple syrup: in a small saucepan, combine apple cider, honey (or maple syrup), ginger, cinnamon sticks, cloves and citrus peels. Bring to a gentle simmer and cook for 10–15 minutes, allowing the flavors to infuse and the mixture to reduce slightly. Remove from heat, let cool and strain. Store in a jar in the refrigerator for up to 2 weeks.

  2. 2

    Prepare the glass (optional): mix sugar, cinnamon and salt on a small plate. Rub a lime wedge around the rim of a copper mug and dip into the mixture.

  3. 3

    Make the cocktail: fill a copper mule mug with ice. Add vodka, lime juice and ginger apple syrup. Top with ginger beer and stir gently to combine.

  4. 4

    Garnish and enjoy: add an apple slice, lime wheel and a cinnamon stick. Optionally, add a sprig of rosemary.

Get this in a pack

Ginger Apple Moscow Mule is printed in Holiday Cocktails & Mocktails

29 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside

$9

Or get every pack in one go: The Whole Kitchen Collection — $39

From Bobbie's “Bobbie's Recipe Card 91”. Written up by Bobbie's Kitchen · Updated 26 October 2026