Raspberry Moscow Mule
Tart with a hint of sweetness, the Raspberry Moscow Mule is beautifully balanced. Calling for fresh raspberry puree and a few other ingredients, this mixed drink is easy to make at home. Makes 1 drink.
Love a raspberry drink? You should absolutely mix up a Vodka Lemonade with Raspberry, Raspberry Mango Spring Sangria or a Framboise Champagne Cocktail after trying this Raspberry Mule!
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The year of the Moscow Mule continues with a RASPBERRY Mule!
Oh yes — this month’s drink features one of my favorite berries and makes for a slightly sweet-slightly tart sipper that can be loved by all.
It requires a little more work than the Classic Moscow Mule because you have to make raspberry puree, but let me tell you: it’s worth the fuss and a super fun twist on something we all know and love.
And it makes for a STUNNING cocktail, too!
Why I love this recipe:
Raspberry is one of my favorite flavors, and adding fresh raspberry puree to a mule recipe is pretty spectacular.
You’ve got the acid from the lime and the kick from the fizzy ginger beer that you get in a traditional Moscow mule, but then raspberry is introduced to the mix to bring in some natural sweetness and tartness.
All that’s to say: I love this and think you will, too, assuming you love raspberry.
The versatility of a fruity mule like this one is something I adore. And no matter the time of year, you can mix up one of these beauties.
This was originally developed as a Valentine’s Day drink, but it works equally well on a hot day because it’s refreshing and a stunning summer cocktail. You could easily mix these up for a mom’s night in or an at-home happy hour, too.
Other fruity Moscow Mule drink recipes you should check out: Strawberry Moscow Mule |Rosemary Kumquat Moscow Mule | Peach Moscow Mule | Cranberry Mule | Pear Moscow Mule
What you’ll need to make this recipe:
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- A cocktail shaker (like the Cresimo 24 oz. Cocktail Shaker & Jigger, Kate Spade New York Gold-Dot Cocktail Shaker or Cambridge Silversmith’s Copper-Etched 24. oz. Stainless Steel Cocktail Shaker.)
- Copper mugs.
- A Mini Stainless Steel Angled Measuring Cup (or a jigger to measure out your ingredients)
- Citrus juicer or a citrus reamer
- Blender or a food processor
- Fine Mesh Strainer
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to make it:
- Raspberries — I recommend using the ripest, freshest berries you can find to make the raspberry puree, which serves as the base of this drink and gives it the delightful raspberry flavor. (Please note that we do not use Chambord or raspberry vodka in this recipe.) If you can’t find good fresh berries, defrost some frozen ones. You’ll need some bonus berries for garnish, too!
- Ginger beer — you may use your favorite brand. This is not the same thing as ginger ale and should have a kick.
- Vodka — a drinkable plain vodka is what you want here. None of that flavored stuff is going to do this fruit-forward drink any favors.
- Lime juice — please, please, please squeeze your own or grab a bottle of freshly squeezed stuff from the refrigerator aisle of your grocery. The shelf-stable stuff does not provide the same lime flavor.
How to make Raspberry Mules
Make the raspberry puree
In a high-powered blender or a food processor, measure out the fresh raspberries and blend until smooth.
Using a fine mesh strainer, strain the raspberry puree into a mason jar. Discard the pulp and seeds.
You can store this goodness in the fridge for up to a week in an airtight container.
How To Make A Raspberry Moscow Mule
Add ice to your cocktail shaker. Yes, you want a shaker for this so everything can get ice cold, as well as mix up super well.
Measure in the ingredients — the raspberry puree you already made, the ginger beer and vodka, too. Squeeze in that fresh lime juice, as well, and make sure you don’t get seeds into the drink. (However, if you do, you can strain them out easy peasy at the end.)
Shake the cocktail shaker vigorously to chill and mix the ingredients, then strain and pour into your glass of choice.
Serve with fresh or frozen raspberries as garnish. You can also use lime wedges or wheels as a garnish, if preferred, or even add a sprig of fresh mint.
Enjoy immediately!
Erin’s Easy Entertaining Tips
Personally, I think these Raspberry Mules are perfect for a mom’s night in (that means you and your gal pals at someone’s house, hanging out and sipping your favorite cocktail). They’d also be lovely on Valentine’s Day, too.
If you plan on hosting several people, I suggest putting together a “Mule Bar” on a surface in your kitchen or living room. Basically, you’ll set out the ingredients, print out this recipe card below and let guests mix their own cocktails.
Here are a few things to do to make life easier on you:
- Make the raspberry puree 1-2 days in advance. In my opinion, the raspberry puree is the biggest hassle of this drink because you have to strain the berries and pulp out of it, so get that out of the way early and then store it in the fridge until go time.
- One to two hours before the party, squeeze the limes and get that lime juice ready. Do not use jarred lime juice because it’s not nearly as fresh-tasting. The juice becomes more potent as it sits, so keep this in mind.
- Set out measuring tools and cocktail shaker for your guests on the Mule Bar.
- Print out the ingredients and measurements, and place them in a frame (or in a place on the bar where spilled ingredients won’t bother them.)
Frequently Asked Questions
If you don’t mind seeds and pulp in your cocktail, you don’t have to strain the puree.
However, if you like for your drinks to be smooth, I suggest taking the extra 5-10 minutes to strain the puree.
YES! I was thrilled to learn that previous twists on the Moscow Mule are delicious booze-free, and this one is the same. Leave out the vodka, mix up the other ingredients, then you’re good to go.
We adore the spiciness of Fever Tree’s ginger beer. If you’re not into a ginger beer that has more spice, the Sprouts Farmers Market brand is delicious, too.
My advice is to use your favorite vodka to make these raspberry mixed drinks. I do not recommend using the cheapest vodka because cheaper vodkas aren’t nearly as smooth or tasty. (In fact, a lot of ‘em are just plain ‘ol gross.)
Our favorite vodka brand is Tito’s.
Quick Tips for Making this Raspberry Mule recipe
- Not a vodka lover? Using gin in place of it here would make it a RASPBERRY Gin Gin Mule, and I know that would be delicious!
- Make your raspberry puree in advance. It’s a hassle, yes, but it’s worth the trouble! Get that out of the way so that mixing the drinks is easy peasy
- Want to make pair something with these mules? I highly suggest trying out Dark Chocolate Soufflés, Chocolate Raspberry Cupcakes or even Patriotic Strawberry Bruschetta.
More Moscow Mule variations:
If you love fruit-forward cocktails, check out my Strawberry Moscow Mule, Peach Moscow Mule and Cranberry Mule.
If you want a mule that does not call for vodka, try out a Kentucky Mule (with bourbon), a Mexican Mule (with tequila) or a Dark and Stormy (Rum Moscow Mule).
Want to make this variation? Scroll on down for the recipe…
Raspberry Moscow Mule
Ingredients
Raspberry Puree
- 6 oz. fresh raspberries
Raspberry Moscow Mule
- 4 oz. ginger beer
- 1 ½ oz. vodka
- 1 ½ oz. raspberry puree
- ½ oz. freshly squeezed lime juice freshly squeezed
- Ice for serving
- Fresh or frozen raspberries for garnish
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Instructions
Make the Raspberry Puree
- Rinse and pat the raspberries dry.
- Blend the raspberries in a blender or a food processor until smooth.
- Use a fine mesh strainer to strain the pulp and seeds out of the puree.
- Store the puree in a jar, and refrigerate for up to a few days before making this drink.
Make the Drink
- Place ice cubes in a cocktail shaker.
- Measure in the ginger beer, vodka, raspberry puree and lime juice.
- Shake vigorously until all ingredients are combined and chilled.
- Strain while pouring into a copper mug or a glass of your choice.
- Garnish with fresh or frozen raspberries and enjoy immediately.
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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