Frozen Moscow Mule

• portions: 2 items
• temps total: 1 hour 10 minutes

Ingrédients

¼ cup (packed) light or dark muscovado sugar or dark brown sugar

2½ tsp. finely grated peeled ginger

4 oz. vodka

3 oz. fresh lime juice

Pinch of kosher salt

2 lime wheels

A 1-pint glass jar

2 reusable straws

Instructions

Stir together ¼ cup (packed) light or dark muscovado sugar or dark brown sugar, 2½ tsp. finely grated peeled ginger, and ¼ cup boiling water in jar. Secure lid and shake until sugar is dissolved, about 15 seconds. Let cool slightly.

Uncover jar and add 4 oz. vodka, 3 oz. fresh lime juice, and pinch of kosher salt; seal again and shake to combine. Freeze until ice-cold but not solid, at least 1 hour and up to 4 hours.

Transfer cocktail to a blender and add 2 cups ice. Purée on high speed until thick and smooth. (On a hot day you may need to add a few more ice cubes to thicken, but keep in mind that the more you add, the more diluted the drink will be.)

Divide cocktail between 2 highball glasses and garnish each with a lime wheel and a straw.