Spend Summer Evenings with the L.A. Mule

The pleasant summer cocktail, the L.A. Mule, offers the perfect Los Angeles experience with a refreshing twist to a time-tested classic, the Moscow Mule. The Moscow Mule itself was not a hit at first and was an invention born out of necessity, which slowly gained popularity. As to how it came into existence, there is a story indeed.

It all starts if with the Polaroid Land Camera being invented by Edwin H. Land in 1947, introducing instant photography to the world. John G. Martin, an executive for the Heublein drinks company, got hold of a Polaroid camera, after the company had just acquired Smirnoff Vodka.

Martin then went bar-hopping with a very specific intention. He photographed the bartenders, while they held a bottle of Smirnoff in one hand and a copper Moscow Mule mug in the other hand. He gave one copy to the bartender to keep, and kept another copy to show at the next bar, what the competition was offering. The marketing move paid off.

The Moscow Mule came into existence around 1941, and is most probably the creation of Wes Price, the head bartender of the L.A. British pub, the Cock ‘n’ Bull. John Martin was having tough time trying to convince the Americans to drink vodka, and Jack Morgan, the owner of the Cock ‘n’ Bull, had incidentally ordered way too much ginger beer.

Morgan, according to rumours, had a girlfriend who owned a copper products company, which is why he had no problem acquiring copper Moscow Mule mugs. Hence the need to sell Martin’s Smirnoff, and the urge to get rid of the ginger beer, lead to Price creating the Moscow Mule, the perfect summer drink. Price was exceedingly honest, and said, “I just wanted to clean out the basement.” The L.A. Mule, replaces the vodka with whiskey and maraschino liqueur, offering a deeper and more complex flavour. An ideal summer cocktail for whiskey lovers.


  • You will need…
  • 0.25 Oz Luxardo Maraschino Liqueur
  • 1.5 Oz Jameson Irish Whiskey or Smooth Ambler bourbon
  • 0.75 Oz Pineapple Juice
  • Ginger Beer
  • For Garnish:
  • Brandied Cherries
  • Marigold Blossom

The Process

Fill up a shaker with ice, and pour in the whiskey, the maraschino liqueur and the pineapple juice. Shake well till cold and pour into a copper Moscow Mule mug with fresh ice. Top it off with the ginger beer. Garnish with a skewer of cherries and a marigold blossom. You’re ready!