Caribbean Mule Recipe

Cook syrup

Combine raspberries, sugar, and water in a small saucepan over medium heat. Stir and crush the berries with the back of a spoon. Bring to a gentle simmer and cook for 5 minutes until sugar dissolves and raspberries break down.

Strain & cool

Remove from heat, strain the mixture through a fine-mesh sieve into a bowl, pressing solids to extract liquid. Discard solids. Cool the syrup to room temperature, then refrigerate. Yields about 4 ounces; use 0.5 oz per cocktail and keep remainder refrigerated up to 1 week.

Prep glass

Fill a copper mug or highball glass with crushed ice to chill it. Reserve a few ice pieces for topping if desired.

Muddle mint

In a cocktail shaker, add 6 fresh mint leaves and 0.5 oz of the chilled raspberry syrup. Gently clap one additional mint leaf between your palms to release aroma and set aside for garnish. Lightly muddle the mint and syrup — enough to bruise the leaves and release oils, not shred them.

Add spirits & juices

To the shaker, add 2 oz Absolut Vodka, 2 oz cranberry juice, 0.5 oz fresh lime juice, and 0.5 oz yuzu juice. Add a small handful of ice (about 4-6 cubes). Secure the lid and shake vigorously for 8–10 seconds to chill and integrate flavors.

Strain & top

Double-strain the shaken mixture into the prepared glass over the crushed ice (use a Hawthorne strainer and a fine mesh for extra smoothness). Top gently with 4 oz chilled ginger beer and stir once gently with a bar spoon to combine without flattening the fizz.

Garnish

Thread 2–3 candied raspberries onto a small pick or cocktail skewer and rest across the mug. Add the reserved mint sprig and a lime wheel on the rim. Optionally express a lime peel over the drink for extra aroma.

Serve

Serve immediately while ginger beer is lively. Recommend presenting with a small straw. Note: syrup amount can be adjusted to taste for sweetness and fruit intensity.