Since Steuben’s opened its doors in 2006, the Uptown restaurant has been a harbinger of local dining trends. This is especially true of its bar offerings. Consider the Moscow Mule: You can credit the Steuben’s bar crew with bringing the World War II-era cocktail out of retirement. The drink—vodka, ginger beer, and lime juice served in a copper mug—first appeared on Steuben’s menu in 2008, long before the national craze took hold. Now offered at spots as diverse as Mile High Spirits, Federal Bar & Grill, and Linger, the patio pounder shows no signs of disappearing from the local scene.
For excellent takes on the cocktail, hop a block over from Steuben’s to Beast + Bottle where the Mules are served in stainless steel mugs (pictured). Find a place on the patio and order one of bar manager Dean Copeland‘s five options. The classic is a standup version with angostura bitters, and I’m a fan of the rum-forward Dark & Stormy and the vacation-worthy Mexican with tequila and house lime bitters.