I can practically taste the cool, crisp snap of a Raspberry Lemon Mule as I write this. The first time I tried making one, I managed to spill ginger beer all over my kitchen counter – a sticky mess that, honestly, was totally worth it after that first delicious sip. There’s something about the tangle of tart raspberries, bright lemon, and the spicy fizz of ginger that feels just a little bit magical and completely unfussy.
Raspberry Lemon Mules have become my go-to twist on the classic Moscow Mule. The original has its own story (whoever thought to put cocktails in a copper mug deserves a medal), but I love how bartenders have started to riff on it, tossing in whatever fresh berries are in season. This one, with its pop of color and juicy fruit, just feels like summer in a mug – and it’s got more personality than most cocktails I’ve met.
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What I really appreciate about this drink is its range. It fits right in at a backyard cookout – hello, eye-popping pink! – but looks great at a more dressed-up dinner, too. Every time, that first sip gets you: sweet-tart from the raspberries, a sunshiney shot of lemon, then that warming ginger burn at the finish.
Here’s what you’ll need (for one drink):
- 2 oz vodka (I reach for Tito’s, but use whatever you’ve got)
- 4 oz ginger beer (Fever-Tree is my favorite, but anything with a proper ginger bite works)
- 6 to 8 fresh raspberries
- 1 oz fresh-squeezed lemon juice (honestly, bottled lemon juice just isn’t the same)
- Ice
- A few fresh mint leaves
Gear-wise:
- Copper mug (if you have one)
- Muddler
- Cocktail shaker
- Strainer
How to make it:
- Pop the raspberries into your cocktail shaker and gently muddle them – just enough to get the juice out, not so much that you pulverize them into bitterness (trust me, I’ve overdone it before and regretted it).
- Pour in your vodka and lemon juice, then add a handful of ice.
- Give it a good shake – about 15 seconds, until the shaker feels frosty.
- Fill your copper mug with fresh ice, and strain the mixture in. (Straining is key unless you like picking raspberry seeds out of your teeth.)
- Top everything off with ginger beer, then give it a gentle stir. Go easy so you don’t kill the fizz.
- Garnish with a sprig of mint, maybe an extra berry or a lemon slice if you’re feeling fancy.
No vodka? Swap in some sparkling water and you’ve got a mocktail that’s just as refreshing – no compromise required.
I love serving Raspberry Lemon Mules with grilled chicken or fish – something about that combo just works. Goat cheese or brie on a cheeseboard, too, if you’re snacking. My friend Jake always adds a drizzle of honey to his; my sister subs in blackberries if that’s what’s in the fridge. It’s a super flexible recipe – don’t sweat it if you find yourself running low on something.
And, yes, the copper mug doesn’t just look cool; it actually keeps things icy longer (and people swear it does wonders for the ginger beer’s flavor). Do they taste great in a regular glass? Absolutely. But there’s nothing like that frosty mug in your hand on a warm evening.
Case in point: last weekend, friends dropped in out of nowhere. No raspberries in sight, but a few strawberries and some basil leaves saved the day. I muddled those up, went with basil instead of mint, and the results were… actually incredible. Honestly, don’t be afraid to swap or improvise.
The most important thing? Balance. You want to taste the fruit, the citrus, the ginger kick, and (if you’re using it) the vodka, all playing nicely together. Always go for fresh ingredients if you can – makes all the difference, every single time.
