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Cristina's Italian Mule Magnifico

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"Super sweet -- if you like it sweet, this could be for you!"

Serves Serves 15-20 | Prep Time 15 | Cook Time

Why I Love This Recipe

The Moscow Mule was invented in 1941 as a clever marketing ploy to sell more vodka, ginger beer, and copper mugs in the US, becoming an iconic cocktail that revived vodka's popularity.

Ingredients You'll Need

1 liter (33.8 fl oz) vodka
750 ml (25.4 fl oz) Prosecco, chilled
500 ml (16.9 fl oz) limoncello, chilled
1 liter (33.8 fl oz) ginger beer, chilled
250 ml (8.5 fl oz) fresh lime juice
250 ml (8.5 fl oz) fresh lemon juice
1 cup fresh basil leaves, plus extra for garnish
2 large lemons, thinly sliced
2 large limes, thinly sliced
Ice cubes
Candied ginger pieces, for garnish


In a large punch bowl or drink dispenser, muddle the basil leaves gently to release their oils.

Add the vodka, limoncello, fresh lime juice, and fresh lemon juice to the bowl. Stir well to combine.

Just before serving, add the chilled Prosecco and ginger beer. Stir gently to mix.

Add a generous amount of ice cubes to the mixture.

Float the lemon and lime slices on top of the punch.

To serve, ladle the punch into copper mugs filled with ice.

Garnish each mug with a fresh basil leaf and a piece of candied ginger.

For best flavor, serve immediately. If not serving right away, wait to add the Prosecco, ginger beer, and ice until just before serving to maintain carbonation.

Store any leftover punch (without ice) in a sealed container in the refrigerator for up to 2 days. Re-add fresh carbonated ingredients when serving again.

Pairs Well With

Serve alongside a platter of prosciutto-wrapped melon and Parmigiano-Reggiano chunks for an Italian aperitivo experience that complements the cocktail's flavors.

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