Blackberry Mule Recipe
Tito’s Vodka | Blackberry purée | Lime juice | Ginger beer | Lime slice
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Ingredients
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Cocktail Base
Top / Garnish
Method
Prep & Build
- 1
Chill glass
Place a mule mug or highball glass in the freezer for 5–10 minutes or fill it with ice water while you prepare ingredients to chill it.
- 2
Measure and add base
Into a cocktail shaker, add 2 oz Tito's Vodka, 1 oz blackberry purée, and 0.5 oz fresh lime juice.
- 3
Add ice and shake
Fill the shaker with ice (enough to reach about two-thirds full). Secure the lid and shake vigorously for 8–12 seconds until well chilled and the purée is slightly integrated.
- 4
Prepare glass
Discard ice water from the chilled mug (if used) and add 1 cup crushed or cubed ice to the mug or highball glass.
- 5
Strain and top
Double-strain the shaken mixture into the prepared glass over the ice to remove seeds and pulp. Top with about 4 oz ginger beer, pouring gently to preserve carbonation.
- 6
Garnish and serve
Garnish with a lime slice on the rim and 2–3 fresh blackberries skewered or floated on top. Serve with a stirring straw so the guest can lightly mix before sipping.
Blackberry Purée (house-made, optional)
- 7
If making purée from fresh blackberries: combine 1 cup fresh blackberries, 1–2 tablespoons simple syrup (adjust for sweetness), and 1 teaspoon lemon juice in a blender or food processor. Puree until smooth, then press through a fine-mesh sieve to remove seeds. Yield: about 1 cup (8 oz). Store refrigerated up to 3 days.