Hendricks Raspberry Mule Recipe
Hendricks Gin, Ginger Beer, Lime Juice, Raspberry Purée
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass
Chill a copper mule mug or highball glass by filling it with ice and setting aside while you assemble the cocktail components.
Build base
Discard the ice used to chill the glass. Add 2 oz Hendrick's Gin, 0.75 oz fresh lime juice, and 0.75 oz raspberry purée into the chilled glass.
Optional balance
If your raspberry purée is very tart, add 0.25 oz simple syrup to taste. Stir the gin, lime, purée, and syrup together gently with a bar spoon for about 5–8 seconds to combine.
Add ice and top
Fill the glass with fresh cubed ice (about 1 cup). Pour 4 oz chilled ginger beer over the top. Gently fold once or twice to integrate — do not vigorously stir so you keep the ginger beer carbonation.
Finish and garnish
Taste briefly and adjust: add another 0.25 oz lime juice or 0.25 oz ginger beer if desired. Garnish with 3 fresh raspberries skewered or dropped in, a lime wheel or wedge on the rim, and a mint sprig slapped once to release aroma. Serve immediately.
Notes on raspberry purée
To make raspberry purée: blend 4 oz fresh or thawed raspberries with 1 tsp sugar (optional) until smooth and strain through a fine mesh sieve to remove seeds. Yield will be about 3–3.5 oz; store refrigerated and use within 48 hours.