Food & Culture

This Belltown Bar Makes the Perfectly Spicy Moscow Mule

Cursed Oak heats up a classic refresher.

By AJ Rathbun May 16, 2017


This article originally appeared in the May 2017 issue of Seattle Magazine.

The Cocktail: Chile Dreams
The Bar: Cursed Oak
The Bartender: Mike Carroll 

DRINK HISTORY As with many drinks, cocktail historians don’t always agree on the origin of the Moscow mule—made with vodka, ginger beer and lime juice—which first made an appearance in the 1940s. Some think Jack Morgan, the late owner of the now-defunct Los Angeles bar Cock’n Bull and its eponymous ginger beer, concocted it with Rudolph Kunett, president of Smirnoff vodka, and spirits distributor John G. Martin. Other stories credit the late Cock’n Bull bartender Wes Price as the inventor. 

As with many classic tipples, the mule’s popularity waned, but has bounced back big in our present cocktail revolution. While Mike Carroll (formerly of The Whiskey Bar) was developing the drink menu for his bar, Cursed Oak in the old Coterie Room (Belltown, 2137 Second Ave.; 206.485.7385;, he knew he wanted a balance of complicated drinks and easily relatable ones. An approachable mule variation was a flawless fit, especially once he tasted St. George Distillery’s green chile vodka, made at a craft distillery in Alameda, California. It includes serrano, habañero, red and yellow sweet bell peppers, jalapeños, lime and cilantro. It’s a stunner, bringing heat with a fresh garden salsa flavor. Carroll complements it with the traditional fervor and zing of ginger beer and fresh ginger, along with the tang of lime. His concoction is a hit with Cursed Oak’s Belltown crowd of after-work sippers, who belly up to the astonishing dark red bar made from a mammoth block of stained cement, which harmonizes marvelously with the rest of the restaurant’s dark wood motifs.

THE TWIST Carroll expected the ingredients to quickly jell, but the drink remained a smidge off until he added the final ingredient: Bitter Truth celery bitters. With a strong vegetal celery taste the bitters provide a flavorsome final touch, underlined by the citrus and ginger, transforming the drink into an effervescent delight with enough character for year-round sipping—though I think it’s ideal for springtime. This mule’s spice also stands strong with chef Simon Pantet’s (the former Top Chef contestant worked at Tavolàta and Single Shot) menu of creative “Rations”—think bourbon steak with a foie gras sauce and oyster mushrooms.

The copper mug is the time-honored vessel for a Moscow mule and should be the receptacle of choice—both for history’s sake and because the copper makes the experience extra cool.

Ice cubes
1½ ounces St. George green chile vodka 
½ ounce freshly squeezed lime juice 
2 ½-inch-by-2-inch pieces fresh ginger
2 dashes Bitter Truth celery bitters 
Crushed ice
4 ounces Bundaberg ginger beer 
1 New Mexican green chile

Fill a cocktail shaker halfway full with ice cubes. Add the vodka, lime juice, ginger and bitters. Shake well. 

Fill your copper mug with crushed ice. Strain the mix into it. Top with the ginger beer. Stir briefly. Garnish with that green chile. 


Join The Must List

Seattle's best events delivered to your inbox

Follow Us

Pastry: An Affair to Remember

Pastry: An Affair to Remember

Chef Ewald Notter of Dote Coffee Bar makes it easy to fall in love with pastry and chocolate

Most romances unfold in predictable ways. An invitation for lunch, where you share sandwiches in a loud café, silently wishing your bread was crisper, but never giving up on the idea that one day it might be. An awkward laugh as your fingers touch while you both reach across the table for sugar in that…

Mix It Up. Try old-school cocktails this holiday season

Mix It Up. Try old-school cocktails this holiday season

These 10 drinks may not be on the menu at your local bar, but all pack a punch as well as some colorful history

Editor’s note: A version of this story previously appeared in “Seattle” magazine. Impress your guests this holiday season with these 10 concoctions from a vintage bar guide from Glenn Shaw Creations – supposedly from the 1950s – found in an antique shop in Olympia a few years back. Keep in mind that these drinks may…

Sip, Slurp, Celebrate at Frank's Oyster House

Sip, Slurp, Celebrate at Frank’s Oyster House

Let’s be Frank about Champagne

The best bubbles in Washington state may very well be found at an East Coast-style restaurant in Seattle’s Ravenna neighborhood. That, at least, is the opinion of The Champagne Bureau, USA, which has named Frank’s Oyster House and Champagne Parlor as one of the top 10 bars and restaurants in the nation for the quality…

Seattle Buildings Just Let It Bee

Seattle Buildings Just Let It Bee

There’s a buzz happening throughout the region

You know the Smith Tower as Seattle’s original skyscraper. You know that the 108-year-old, 38-floor tower was once the tallest building west of the Mississippi.   You may not be aware that the 22nd floor is now home to an apiary containing a thriving colony of thousands of honeybees. It is one of several apiaries located…