In Our Cups: Blackberry Rosemary Mule

, , 6 Comments

Blackberry Rosemary Mule

A few years ago I discovered the Moscow Mule. It’s a classic cocktail that has recently regained popularity and is currently one of my favorites. In its original form, it’s a mixture of ginger beer, lime, and vodka. It’s a great summer drink that’s not too sweet or heavy and has a fairly amusing history as told in this link on Liquor.com. The simple ingredients also make it easy to create at home!

While the original is quite tasty, it is also a great cocktail for experimenting with different flavors. When I ran across a recipe for a blackberry rosemary simple syrup, I knew that I had to try it in a mule drink! Sadly, I don’t have any of the copper mugs that a mule is traditionally served in. Thankfully, they are just as tasty in a normal glass.

In the version, the spicy ginger offsets the sweetness of the berries with a delicious rosemary finish. In fact, you can even leave out the vodka for a virgin cocktail (ginger beer, like root beer, is non-alcoholic). Perfect for an afternoon by the pool or just sitting on the porch watching the world go by.

Blackberry Rosemary Mule SQ2

Ve surB to pour a little of the leftover syrup over some vanilla ice cream- it’s unbelievably good.

Blackberry Rosemary Mule

1 oz vodka
2 tbs blackberry rosemary syrup (recipe below)
1/2 cup ginger beer
Lime wedges or slices

1. Add a few cubes of ice to a cup, then add vodka and blackberry syrup. Pour in ginger beer.

2. Stir and garnish with limes.

Blackberry Rosemary Syrup

Adapted from 17 Apart

2 cups blackberries
2 tbs chopped fresh rosemary
1/4 cup sugar
2/3 cup water

1. Combine all the ingredients in a small saucepan.

2. Bring to a boil and simmer about 15-20 minutes, until the mixture has thickened slightly.

3. Pour into a fine mesh sieve over a heat-resistant bowl. Press lightly on the solids to extract the syrup.

4. Discard the solids. Cool the syrup thoroughly in the fridge prior to use.

5. The syrup can be stored in a airtight container for up to 2 weeks. (I used a clean mason jar.)