G’day, mates! Fancy a cocktail with the zing of ginger beer, the smoothness of vodka, and a refreshing twist of lime? Meet the Moscow Mule! This iconic drink, served in its signature copper mug, is perfect for any occasion. Follow this easy recipe to impress your guests and enjoy a taste sensation like no other.

Ingredients

• 60ml Still Spirits Top Shelf Vodka Essence Mix: This essence mix provides the classic vodka flavor with a homemade touch.
• 120 – 180 ml Ginger Beer: Opt for a spicy ginger beer like Morgan’s Ginger Beer
• 15ml Fresh Lime Juice: Freshly squeezed lime juice is essential.
• Ice Cubes: Enough to fill your mug.
• Lime Wedge: For garnish.
• Mint Sprig (optional): Adds a fresh aroma and an elegant touch.

Instructions

• Fill the Mug: Start by filling your copper mug with ice cubes to the brim. The copper mug isn’t just for show—it keeps your drink icy cold!
  Pour the Vodka Essence Mix: Add 60ml of Still Spirits Top Shelf Vodka Essence Mix over the ice. This essence mix delivers the classic vodka flavor you crave.
• Add Lime Juice: Squeeze half an ounce of fresh lime juice into the mug. Fresh juice is a must!
• Top with Ginger Beer: Pour 120 to 180 ml of ginger beer into the mug. The spicier, the better.
• Stir and Garnish: Give your drink a good stir to mix all the flavors. Garnish with a lime wedge and, if you’re feeling fancy, a sprig of mint.

Tips for the Perfect Mule

• Copper Mug: Always use a copper mug. It not only keeps your drink cold but also enhances the flavors.
• Fresh Ingredients: Fresh lime juice and quality ginger beer make a huge difference.
• Experiment: Experiment with different types of ginger beer or even add a splash of bitters for an extra flavor kick.

And there you have it—a classic Moscow Mule that’s as easy to make as it is delicious. Whether you’re hosting a summer BBQ or simply unwinding after a long day, this cocktail is sure to hit the spot.

Sink your teeth into a taste of Aussie tradition with our hearty Beer and Beef Pie recipe. Tender chunks of beef, savory veggies, and a splash of beer create a mouthwatering filling, all encased in flaky, golden pastry. Follow our simple steps and treat yourself to a pie that’s packed with flavor.

Ingredients

• 800g beef chuck steak, trimmed, cut into 3cm pieces
• 1/4 cup plain flour
• 2 tbsp olive oil
• 2 brown onions, coarsely chopped
• 2 medium carrots, peeled, chopped
• 2 tablespoons crushed garlic
• 2 tsp chopped fresh thyme
• 1 x 400g can chopped tomatoes
• 250ml beer – Use your own home brew like this VB Clone Kit, or grab some beer from your local brewery or liquor store
• 1 cup sliced mushrooms
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef stock
• 2 sheets (29 x 29cm) frozen ready-rolled shortcrust quiche pastry, partially thawed.

Method

Step 1

Toss the beef pieces in the plain flour until evenly coated. Heat 1 tablespoon of olive oil in a large saucepan over high heat. Cook the beef, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.

Step 2

Heat the remaining olive oil in the same pan over medium-high heat. Cook the onions, carrots, garlic, and thyme, stirring, for 5 minutes or until the onions have softened. Add the sliced mushrooms and cook for an additional 3 minutes. Return the browned beef to the pan. Add the tomato paste, Worcestershire sauce, chopped tomatoes, beer, and beef stock. Stir to combine. Bring to a boil, then reduce the heat to low. Simmer, partially covered, for 1 1/2 hours or until the beef is tender and the sauce has thickened. Stir occasionally. If the sauce is too thin, simmer uncovered for a bit longer to reduce it further. Set aside to cool slightly.

Step 3

Preheat the oven to 200°C/180°C fan-forced. Line the base of a 6 cup-capacity ovenproof dish with one sheet of partially thawed shortcrust pastry. Trim any excess pastry. Spoon the beef mixture evenly over the pastry in the dish. Top with the partially thawed puff pastry sheet, trimming any excess. Brush the pastry with the lightly whisked egg. Bake for 30 minutes or until the pastry is golden brown. Serve hot.

And there you have it, a delicious Aussie Beer and Beef Pie. Perfect for any occasion, this hearty dish is sure to hit the spot.