Mulberry Mule Recipe

Muddle Mulberries

Place the 1 oz fresh mulberries and 0.25 oz simple syrup in the bottom of a sturdy cocktail shaker or Boston shaker tin. Use a muddler (or the back of a spoon) to gently but thoroughly muddle the mulberries until they are broken down and have released their juice and color. Aim for a coarse purée with some small seeds remaining — this gives fresh flavor without clogging the straw when poured.

Add Spirits and Citrus

Add 2 oz vodka and 0.5 oz fresh lime juice to the muddled mulberries in the shaker. Fill the shaker with a few large ice cubes (enough to chill well, about 4–6 cubes).

Shake and Strain

Firmly cap the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is cold. Strain the mixture through a fine mesh strainer (to remove seeds and pulp) into a highball or mule mug filled with fresh crushed ice or cubed ice (about 1 cup). Use a julep or fine strainer to get a smooth drink; if you prefer more texture, you can double-strain less finely.

Top with Ginger Beer

Top the strained cocktail with 4 oz cold ginger beer. Gently stir once or twice with a bar spoon to combine the ginger beer with the mulberry-vodka base without knocking out too much carbonation.

Garnish and Serve

Garnish with 3 fresh mulberries skewered on a pick (or dropped into the drink), a lime wheel or wedge on the rim, and an optional mint sprig slapped to release aroma. Serve immediately with a straw if desired.

Notes

If mulberries are not available, substitute blackberries or raspberries (use the same weight/volume). Adjust simple syrup to taste if your berries are very tart or very sweet. For a lower-alcohol version, reduce vodka to 1 oz and increase ginger beer to 5 oz.