Blackberry Moscow Mule

By Kyrie Collins, Highlands Ranch-Parker-Castle Rock-Lone Tree Publisher September 20, 2016
Have you noticed that Moscow Mules are this summer's "it" drink? Two years ago, I hadn't even heard of Mules, but this year I'm seeing them — and their famous copper mugs — popping up everywhere. 

Apparently, Mules have been around since the 1940s. John G. Martin had recently purchased Smirnoff, but Americans weren't too keen on vodka yet (one book even claimed "vodka" was Russian for "horrendous") and he couldn't sell it. He complained to his friend and restaurant owner, Jack Morgan, who was having a similar problem with his supply of ginger beer. They mixed the two drinks with a bit of lemon and the rest, as they say, is history.

They are tasty, to be sure, and so refreshing on a hot summer afternoon! We've created a few different variations this season, but my very favorite is the blackberry version. Because blackberries. 

It isn't officially a Moscow Mule because we make it with ginger ale instead of ginger beer, but we wanted to be able to make a non-alcoholic version for the kids.

Blackberry Moscow Mule
  • 8 oz ginger ale
  • 1-2 oz vodka
  • 1 oz lime (or lemon) juice (fresh-squeezed preferably)
  • Fresh blackberries, muddled
  • Sliced limes (or lemons) for garnish

In a copper mug (or a regular glass mug if you must), stir together vodka and lime juice (simply omit the vodka for the non-alcoholic version). The lime is so important to balance out the sweetness of the berries and ginger ale ... adds just the right amount of tartness! You can use lemons if you prefer. 

Toss a handful of fresh blackberries into a small bowl and muddle them. (That's just means mash them for a bit with a fork or spoon, but doesn't it sound fancy?)

Add a couple of spoonfuls of the muddled berries to the mug, then fill with ice cubes and ginger ale. Garnish with a few fresh blackberries and a couple of lime slices. Serve and enjoy!