Workin’ like a Mule? Time for a Drink from Culinary Cantina’s 100% Copper Moscow Mule Mugs

Disclosure: This post contains sponsored and affiliated items. If you click on the links and make a purchase, I will receive a small commission. All thoughts and opinions within are my own. 

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FRIDAY. Or, like I say, FRI-YAY. My husband will call me on his way home from work and ask the million-dollar question, “What are we drinking tonight, Danielle?” He will proceed to tell me he is on his way to the liquor store, will pick up take-out, and come home to our beautiful palace. Lately, I have been obsessed with Moscow Mules – an old-school vodka drink that is served at restaurants in a shiny copper mug. I, on the other hand, did not own such a vessel, and was serving them in mason jar mugs and beer glasses, but thanks to Culinary Cantina, I now have a set of real copper Moscow Mule mugs. And, I learned WHY they taste so much better!

20170426_19430320170425_173028About Culinary Cantina

Culinary Cantina was founded in December 2016. Their mission is to create products to assist all of your kitchen endeavors combining science and a sleek design. The first product Culinary Cantina has to offer is a set of four 100% Copper Moscow Mule Mugs.

What I love:

  • 100% Copper
    • HOLY COLD – my Moscow Mule is COLD, and STAYS cold.
    • No liner
    • Improves the flavor of the vodka
    • Increases carbonation
    • Intensifies the tang
  • 16 ounces of pure deliciousness
  • Brass Handles
    • Strong metal to withstand the weight of your beverage
    • Perfect resting spot for your thumb and pinky fingers
    • Jason seriously loves the handles…he could probably write this review…
  • 100% Guarantee
    • Register your Culinary Cantina Moscow Mule mugs and you will be set for 5 years!
  • Price: $49.99 USD
    • This is a great price. Seriously, I have seen ONE mug go for $15-20 a pop in home goods stores.

My Moscow Mule Recipe

  1. Get your Culinary Cantina Moscow Mule Mug.
  2. Muddle mint leaves at the bottom of your mug. This brings out the mint flavor.
  3. Add ice.
  4. Add vodka.
  5. Add fresh lime juice.
  6. Add Ginger Beer.
  7. Add a slice (or two) of jalapeno. (optional)
  8. Stir.
  9. Garnish with a slice of lime.

Substitute tequila for vodka for a Mexican Mule.

My Thoughts

The Culinary Cantina Moscow Mule mugs are awesome. My drink stays cold, and the concave bottom makes it stable. The handles are awesome and fit both my (small) hands and my husbands (rather large) hands. The brass handles are super sturdy. They look classy and are statement pieces.

Consider purchasing the set as a gift – package together the Culinary Cantina Moscow Mule mugs, a bottle of vodka, a pack of Ginger beer, a potted mint plant, and some limes (or Lime essential oil!). I would LOVE to receive a gift that thoughtful and creative!

Care Tips and a Moscow Mule recipe are printed on the box!

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Support a small business and order your Moscow Mule mugs from Culinary Cantina on Amazon. Visit Culinary Cantina’s website to get a 25% off coupon (while supplies last).

Visit Culinary Cantina on Facebook, Instagram, and Pinterest.

Culinary Cantina’s 100% Copper Moscow Mule Mugs

Namaste.

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Spicy Sambal Shrimp with Mango Salad

by Lovoni Walker 

People assume because I cook for a living that I whip-up elaborate, gourmet meals every night. After food styling, being in front of the camera cooking, or writing recipes all day, the thought of spending hours in the kitchen to knock together the evening meal holds little appeal, no matter how much I love to cook. Meals that are fresh and fast are where it’s at during the weeknight grind. Salads and stir-fries are both perfect speedy, wholesome meals for the time challenged and are my savior for when I’m short on time, energy or inspiration (and sometimes all three).

Keeping a well-stocked pantry is key, so I tend to have a selection of vinegars, nuts, oils and Asian sauces at the ready. Buying meat and seafood in bulk, portioning them and throwing them into the freezer to have on hand means all that’s left to pick up from the store is a few fresh ingredients.

If you have any energy left at the end of your day, doing 15 minutes prep for the following night’s meal will have you feeling like a kitchen maven.  Here are a couple of quick recipes:  an Asian inspired shrimp and mango salad and a ginger spritzer to wash it down, both with lots of make-ahead elements, so you can have dinner on the table with a minimum of fuss maybe leaving a little time left for you at the end of your long day (it helps to dream, right?!).

Spicy Sambal Shrimp and Mango Salad

Spicy Sambal Shrimp with Mango Salad

Spicy Sambal Shrimp with Mango Salad

MARINADE

  • 1/4 cup sambal oelek (Asian chili paste)
  • 2 large garlic cloves, minced
  • 2 tablespoons honey
  • 1 tablespoon fish sauce, optional
  • 1 tablespoon minced peeled ginger
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 20 large, raw shrimp (prawns), peeled and deveined leaving tails intact
  • 4 to 5 metal (or bamboo) skewers
Mint and Mango for the Spicy Sambal Shrimp and Mango Salad

Mint and Mango for the Spicy Sambal Shrimp with Mango Salad

SALAD

  • 2 tablespoons rice vinegar
  • 2 tablespoons canola oil
  • 1 large, ripe mango, peeled and sliced
  • 1/2 English cucumber, thinly sliced
  • 1/2 small red onion, cut into thin wedges
  • 6 to 8 small radish, halved or sliced
  • 1/2 cup mint leaves
  • 1/4 cup cilantro (coriander) leaves
  • 1/3 cup chopped roasted peanuts

To make the marinade: Combine sambal, garlic, honey, fish sauce, ginger, soy and sesame oil in a small bowl. Pour 1/2 of the mixture into a blender (this will become the dressing for the salad). Add shrimp to the remaining mixture in the bowl; mix well to coat. Thread shrimp onto skewers. Cover and set aside in the fridge.

To make the dressing for the salad: Add vinegar and canola oil to sambal mixture in blender; blend until smooth.  Cover and set aside in the fridge.

Just before serving: Toss mango, cucumber, onion, radish, mint & cilantro together in a medium bowl. Drizzle with salad; toss to combine. Sprinkle with peanuts.

Cook shrimp on greased grill of a hot barbeque, 2 to 3 minutes each side until they turn pink – do not overcook.  Serve shrimp with mango salad. Serves 3 to 4.

Note: As an alternate, you could marinate and grill the shrimp the night before & toss them into the salad, cold, just before serving.

Ginger Cucumber Spritzers

Ginger Cucumber Spritzers

Ginger Cucumber Spritzers

  • 1 cup water
  • 1/2 cup granulated sugar
  • 3-inch piece ginger (it doesn’t have to be peeled), sliced
  • 2 rosemary sprigs
  • 1/2 English cucumber, sliced
  • ice
  • sparkling water or club soda to serve

Combine water, sugar, ginger & rosemary in a small saucepan. Stir over medium heat until sugar is dissolved. Simmer, uncovered, without stirring, for 5 minutes; strain into a small pitcher or jar. Cover and chill until read to use.

Place cucumber slices and ice into a serving jug or individual glasses. Top with sparkling water; stir to combine. Serve immediately. Serves 3 to 4.

Here is a timeline to prepare during a week night:

Timeline for the Spicy Sambal Shrimp and Mango Salad and Ginger Cucumber Spritzers

Don’t forget your shopping list: 

Shopping List for the Spicy Sambal Shrimp and Mango Salad and Ginger Cucumber Spritzers

Realm of Vibes wants to thank Lovoni Walker, Foodsmith for guest posting. E-mail her at Lovoni@freshhunger.com. Fresh Hunger, her new website, is coming soon. Connect with Lovoni on social media: InstagramFacebookPinterestTwitter, and visit The Fresh Aussie blog.

If you are interested in being featured on Realm of Vibes, please fill out the form on the Contact page or e-mail realmofvibesdg@gmail.com to get started.