Nid yw'r cynhwysion sydd eu hangen ar gyfer mul Moscow traddodiadol yn gymhleth, dim ond Cwrw Sinsir (cwrw sinsir / dŵr sinsir sych), fodca, a sudd leim.
But an authentic Moscow mule must use a copper mug. As to why, we will talk about it later, in short, if you want to be authentic, you must prepare this cup. Don't say anything, you must have this mug, and don't save money, all copper plating is a crooked way, for this reason, we specially purchased pure copper mugs (really expensive).
O ran fformiwla, mae hefyd yn hynod o syml. Mewn gwirionedd, yn y bôn mae'n agos at Gin a Tonic. Am bob cwpan diod 300ml o hyd:
fodca 45ml
15ml sudd leim / leim ar gyfer addurno
Dwr Sinsir Sych/Cwrw Sinsir
In order to simplify the operation, we choose dry ginger water. The choice of vodka is naturally close to the original Smirnoff, and we try not to use the other ones. I personally prefer smirnoff - you can choose ketel one or Black Label's smirnoff for the money, no matter how good it is, there is no need.
Yn ogystal â'r ddyfais mesur gwin, mae angen llwy bar arnom hefyd, fel arall ni fydd y gwin yn cael ei gymysgu'n gyfartal, a bydd y blas yn fwy embaras.
Er hwylustod, torrwch ddau 1/8 darn o lemwn. Wrth gwrs, gallwch chi hefyd wasgu 15ml o sudd lemwn.
Taflwch ef i mewn i gwpan copr a'i falu gyda stwnsiwr i gael y sudd. Fel hyn y sudd lemwn yn cael.
Paratowch giwbiau iâ, y mwyaf yw'r gorau, dim ond llenwi'r cwpan. Nid oes angen mwy o giwbiau iâ ar y math hwn o ddiod hir. Gellir llenwi'r darnau bach o rew sy'n cael eu torri, a gellir gwasanaethu'r hambwrdd iâ cartref hefyd.
Yna ar ôl gwasgu, gallwch chi daflu'r ciwbiau iâ i mewn.
Y cam nesaf yw ychwanegu 45ml o fodca.
Mewnosodwch y llwy bar yn y gwaelod, trowch a chymysgwch y sudd lemwn a'r fodca yn gyntaf, yna arllwyswch y dŵr sinsir sych yn araf ar hyd yr ymyl, yna codwch y llwy bar yn ysgafn i hyrwyddo cymysgu'r gwin mor ysgafn â phosib, a dewch â y lletem calch i fyny.
You're done, this wine is really simple and convenient to make. The most important thing is that the taste is not bad.
Wedi dweud hynny, gadewch imi ddweud wrthych pam y dylech ddefnyddio mwg copr.
Since the thermal conductivity of copper is much higher than that of glass, when using a copper mug to make a cocktail, the surface will fog up quickly. Although the ice cubes will melt quickly, it can give the drinker a very cool feeling. It's impossible to make, which is why this drink is made with a copper mug - after all, it can be regarded as the number one thirst-quencher in the bar.
Seeing this, why don't you quickly take out the ingredients from the refrigerator and give you and your friends a cup in the hot summer?