Mixology Monday With The Leveretts - Berry Moscow Mule

January 18, 2021  •  Leave a Comment

Hey Hey,

This week's recipe is our variation on the classic and delightfully refreshing Moscow Mule. I love everything about this cocktail from the fresh and frozen berries to the bite of the ginger beer. So let's break out the copper mugs, which are a must. Copper is a superior thermal conductor, so copper mugs respond to the temperature of what is inside, keeping it chilled or warm depending on the beverage. When containing a Moscow mule, copper mugs become super chill, like you soon will be after your first or second sip. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 2 drinks! Let's get started!

 

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Here's what you need:

For Garnish
6 Berries (your choice of raspberry and/or blackberry)
2 Bunches of Sage

2 Cocktail Picks

For Drink

4 oz. Vodka
4 oz. Ginger Beer
2 oz. Fresh Squeezed Lime Juice
Fresh Ginger Root
6-8 Sage Leaves
5-6 Blackberries
5-6 Raspberries
Ice

 

You will also need, 2 Copper Mule Mugs, Muddler, Shaker, Zester (or Fine Grater), Peeler, Fine Mesh Strainer, Hand Juicer

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Let's Make the Garnish!

This particular garnish needs to prepped hours in advance.

  1. Skewer three berries on each cocktail pick. 
  2. Set aside in freezer (I suggest placing in a small sealed container before placing in freezer).
  3. The sage garnish does need to be frozen but should be set aside in the refrigerator.

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Let's Make the Drink!

  1. Peel & zest about 1/2 tsp. Ginger into Shaker cup. 
  2. Add 6-8 Sage leaves to Shaker 
  3. Add Remaining Berries to Shaker
  4. Muddle for 10 seconds or so
  5. Add Ice
  6. Juice lime into Shaker (~2 oz. Juice)
  7. Add Vodka & Shake
  8. Strain w/ Fine Mesh Strainer into ice filled Mule mugs
  9. Top with Ginger Beer.
  10. Grab your berry skewers from the freezer and add to mug along with sage leaves for garnish
  11. Enjoy!

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"Once we hit forty, women only have about four taste buds left: one for vodka, one for wine, one for cheese, and one for chocolate."  

-Gina Barreca


 

 


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