TGI Fridays Moscow Mule Comes In A Ready-To-Drink Can Just In Time For National Moscow Mule Day

TGI Fridays Moscow Mule Comes In A Ready-To-Drink Can Just In Time For National Moscow Mule Day

National Moscow Mule Day is March 3, and whether or not you planned on celebrating or you even knew it was a thing, there’s never a bad time to indulge in a delicious cocktail. If you can’t make it to your local bar or simply feel like staying in, you can now get a TGI Fridays Moscow Mule in a ready-to-drink can.

  1. It has the classic Moscow mule flavors in one can. TGI Friday’s Moscow Mule is “ginger beer mixed with juicy lime for a great balance of sweetness and acidity, with a subtle mint background,” all in a 16 oz. can. No need to buy tons of ingredients and measure them properly because all the work is done for you here.
  2. It’s enough to give you a nice little buzz. I’m not sure the ABV of a bar-made Moscow mule, but TGI Friday’s canned version has a pleasant 5.9% which is enough to give you a little buzz without getting you fall-down drunk (that’s for amateurs).
  3. While it’s no substitute for the real thing, it’s a nice compromise. While I’m not at all claiming that a canned cocktail is better than a craft-made one at your local bar or restaurant, I am saying that sometimes it’s not possible or just not preferable to go out and pay big bucks for drinks, you can grab a four-pack of the TGI Fridays Moscow Mule (or their Long Island Iced Teas!) and still have a nice evening.
  4. They won’t break the bank, which is always a plus. You can grab a four-pack of TGI Fridays Moscow Mule cans pretty much anywhere alcoholic drinks are sold in the US for less than $7. Or, if you’re a bit of a commitment-phobe, you can get a single can for $1.79 just to try it out. You’ll most likely go back for more, and who could blame you?
Jennifer has been the managing editor of Bolde since its launch in 2014. Before that, she was the founding editor of HelloGiggles and also worked as an entertainment writer for Bustle and Digital Spy. Her work has been published in Bon Appetit, Decider, Vanity Fair, The New York TImes, and many more.