Go Back

Raspberry Mule

A refreshing cocktail that balances tart raspberries, spicy ginger beer, and smooth vodka for a vibrant summer drink.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Drinks and Beverages
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ounces vodka preferably a quality brand
  • 8 to 10 fresh raspberries or 6 frozen raspberries
  • 0.5 ounce fresh lime juice
  • 0.5 ounce simple syrup
  • 4 to 5 ounces chilled ginger beer
  • 1 cup cubed ice
  • 2 to 3 fresh mint leaves for garnish
  • 1 lime wheel or fresh raspberry for garnish

Equipment

  • Cocktail shaker
  • Jigger
  • Bar spoon
  • Muddler or wooden spoon
  • Copper mule mug or highball glass
  • Strainer
  • Lewis bag and mallet or ice maker
  • Knife and cutting board

Method
 

  1. Chill your glass by filling the copper mule mug or highball glass with ice and set aside.
  2. Add the raspberries to the cocktail shaker and gently muddle with a bar spoon or muddler until juice is released.
  3. Pour vodka and fresh lime juice into the shaker with the muddled raspberries.
  4. Add simple syrup to the shaker to balance tartness.
  5. Fill the shaker three quarters full with ice to chill the mixture.
  6. Shake vigorously for about ten seconds until the outside of the shaker is frosty.
  7. Discard the ice from the prepared glass and strain the cocktail through a fine mesh strainer into the glass.
  8. Top the drink with 4 to 5 ounces of chilled ginger beer, pouring slowly to preserve carbonation.
  9. Stir gently with a bar spoon to combine, then garnish with fresh mint leaves and a lime wheel or raspberry.

Notes

Prepare the raspberry-vodka base up to 24 hours ahead and keep chilled; add ginger beer just before serving to maintain carbonation.