Midwest Mule Recipe
Housemade fruit puree, lime, sugar, ginger beer
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Ingredients
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Cocktail Base
Mixer & Finish
Garnish
Housemade Fruit Puree (makes ~8 fl oz)
Method
Housemade Fruit Puree (prepare ahead)
- 1
Combine and blend
Place fruit, granulated sugar, and lemon juice in a blender. Blend on high until completely smooth, about 30–45 seconds. If the mixture is very thick, add up to 1 tablespoon water and blend again to reach a pourable syrup consistency.
- 2
Taste and adjust sweetness: if fruit is tart, add another 1/2 to 1 tablespoon sugar and pulse to incorporate. Strain the puree through a fine-mesh sieve into a jar to remove seeds and fibrous bits, pressing with the back of a spoon. Refrigerate up to 5 days.
Cocktail Assembly
- 3
Fill a copper mug or highball glass with about 1 cup crushed ice. (Alternatively, use regular ice cubes.)
- 4
Add vodka, 1 fl oz housemade fruit puree, fresh lime juice, and simple syrup into the glass over the ice.
- 5
Gently stir the spirit, puree, lime, and syrup once to combine, about 4–6 revolutions with a bar spoon.
- 6
Top slowly with 4 fl oz chilled ginger beer so the fizz layers and doesn’t overly agitate the puree.
- 7
Give the drink one gentle lift/stir just to integrate the ginger beer with the puree and spirit.
- 8
Garnish with a lime wheel or wedge and an optional mint sprig. Serve immediately.