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The ingredients in Moscow mule cocktails are acidic, and the resulting beverage has a p H well below 6.0.This creates a problem when using traditional copper mugs, as copper can start dissolving into acidic solutions.That was back in 1941 when the first carload of Jack Morgan's Cock 'n' Bull ginger beer was railing over the plains to give New Yorkers a happy surprise… Ice was ordered, lemons procured, mugs ushered in and the concoction put together. Four or five days later the mixture was christened the Moscow mule...Cups were raised, the men counted five and down went the first taste. This story was well known for years, however in 2007 a new version of the invention of the Moscow mule cocktail was published.Variations use different liquors, with the name changed appropriately; for example, if bourbon is used instead of vodka, the drink is commonly called a Kentucky mule or horsefeather (or, if coffee liqueur is added as well, a New Orleans mule).Likewise, if gin is used, it is a gin-gin mule; if tequila is used, it is a Mexican mule; if spiced rum is used, it is a Jamaican mule; if Bundaberg Rum is used, it is an Aussie mule; if Irish whiskey is used, it is an Irish mule; if blended Scotch whisky and St-Germain liqueur are used, it is a Glasgow mule; if absinthe is used, it is a Bohemian mule (or, if cinnamon schnapps are added as well, a dead man's mule); if cognac and Angostura bitters are used, it is a French mule; if pear liqueur and Poire Williams are used, it is a prickly pear mule; if Southern Comfort liqueur is used, it is a Southern mule; and if Tuaca liqueur is used, it is a Tuscan mule. of Hartford, Conn., and the third was Rudolph Kunett, president of the Pierre Smirnoff, Heublein's vodka division.Copper in solution is considered toxic at concentrations above 1 mg/L. Food and Drug Administration 2013 Food Code states that copper and copper alloys such as brass "may not be used in contact with a food that has a p H below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator." The U. Food and Drug Administration’s Model Food Code specifically prohibits copper from "coming into direct contact with foods that have a p H below 6.0.” The advisory relates only to solid copper mugs.On 28 July 2017, the Iowa Alcoholic Beverages Division issued a statement that pure copper vessels should not be used to serve acidic drinks, but that "copper mugs lined on the interior with another metal, such as nickel or stainless steel, are allowed to be used and are widely available". Copper mugs that are lined with stainless steel or other food-safe materials are exempt from the advisory.
Con- fronting Stravinsky probes the mystery of why Stravinsky remains recognizably Stravinsky despite astonishing stylistic diversity.Or perhaps it was the Cock 'n' Bull's bartender, who claimed he made up the recipe to help offload cases of ginger beer that were cluttering up his basement.