Peachberry Mule Recipe

Make puree

If using store-bought puree, skip to the next section. For fresh puree, place hulled and quartered strawberries, granulated sugar, and lemon juice in a blender or small food processor. Blend until smooth, about 10–20 seconds.

Taste and, if too thick, add up to 1/2 tsp water and pulse again to reach a spoonable but pourable consistency. Strain through a fine mesh sieve for a silky texture if desired. Yield should be roughly 1–1.5 oz of puree.

Chill glass

Fill a mule mug or highball glass with ice to chill while you assemble the cocktail.

Measure and combine spirits

Discard excess ice from the glass if you want just a few cubes remaining, or keep the ice in. Add 2 oz peach vodka, 1 oz peach liqueur, 1 oz strawberry puree, and 1/2 oz fresh lime juice directly into the chilled glass (or into a shaker if you prefer to mix first).

Stir or shake

If you prefer a slightly frothy, well-integrated drink, add the measured ingredients to a cocktail shaker with a few ice cubes and shake vigorously for 8–10 seconds, then strain into the glass over fresh ice. Alternatively, simply stir the ingredients in the glass to combine.

Top with ginger beer

Carefully top the drink with about 4 oz chilled ginger beer. Gently stir once or twice to incorporate the ginger beer with the spirit/puree mixture, being careful not to flatten the fizz.

Garnish and finish

Garnish with a lime wheel or wedge on the rim, a peach slice or halved strawberry on a pick, and optionally a mint sprig tucked into the drink for aroma. Serve with a straw or stirrer.

Serve immediately while chilled and effervescent. Adjust sweetness by increasing or decreasing the strawberry puree or using a drier/sweeter ginger beer. For a non-alcoholic version, replace vodka and peach liqueur with 3 oz peach nectar or peach iced tea and proceed the same way.