Ginger Berry Mule Recipe
cranberry, grenadine, pop of sour, fresh berries, ginger beer
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Ingredients
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Cocktail
Garnish & Muddle
Method
Prepare Cocktail
Muddle berries
Place 6 fresh raspberries (or a mix of small berries) into a cocktail shaker or mixing glass. Add the 0.5 oz fresh lime juice. Gently muddle the berries with a muddler or the back of a spoon until broken down but not pureed — you want release of juices and some texture.
Add spirits & syrups
Add 2 oz vodka, 1 oz cranberry juice, 0.25 oz grenadine, and 0.25 oz simple syrup (optional) into the shaker with the muddled berries and lime juice.
Shake with ice
Add a handful of ice (enough to fill the shaker about halfway). Secure the shaker lid and shake vigorously for about 10–12 seconds to chill, slightly dilute, and further integrate the berry juices.
Strain into glass
Fill a mule mug or highball glass with crushed ice or ice cubes (about 1 cup). Double-strain the shaken mixture into the prepared glass using a fine mesh strainer over a Hawthorne/regular strainer to keep berry seeds and pulp from the drink while leaving some small fruit particles for texture.
Top with ginger beer
Gently top the cocktail with 3 oz cold ginger beer. Stir once or twice gently with a bar spoon to combine — avoid over-stirring so the ginger beer keeps its effervescence.
Garnish & serve
Float a lime wheel or wedge on the rim and drop a couple of whole berries on top as garnish. Optionally add a short straw. Serve immediately so the ginger beer stays fizzy.