Saskatoon Berry Mule Recipe

Make syrup

Combine 1 cup Saskatoon berries, 1 cup granulated sugar, and 1 cup water in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Smash the berries with the back of a spoon or a potato masher to release juices.

Simmer for 6–8 minutes until berries have broken down and the liquid is slightly thickened. Remove from heat.

Stir in 1 tablespoon fresh lemon juice to brighten the syrup and help preserve color.

Let the syrup cool for 10–15 minutes, then strain through a fine-mesh sieve into a jar or bowl, pressing on solids to extract as much liquid as possible. Discard solids (or reserve for yogurt/ice-cream topping).

Cool completely to room temperature, then refrigerate until cold. Syrup will keep in the fridge for up to 10 days.

Yield: about 1 to 1 1/4 cups syrup. Use 3/4 oz syrup per cocktail (adjust to taste).

Fill a copper mug or highball glass with about 1 cup of ice.

Add 2 oz vodka, 0.75 oz Saskatoon berry syrup, and 0.5 oz fresh lime juice over the ice.

Gently stir 2–3 times to combine syrup, spirit, and lime.

Top with 4 oz chilled ginger beer. Stir once gently to integrate without losing carbonation.

Garnish with a lime wheel or wedge, a sprig of fresh mint, and 2–3 fresh Saskatoon berries skewered or floated on top.

Taste and adjust: add an extra 0.25–0.5 oz syrup if you prefer sweeter, or a squeeze more lime if you prefer brighter acidity.

Serve immediately while chilled and fizzy.