March 3rd marks National Moscow Mule Day! This modern classic is great for ginger beer lovers and is typically made with vodka, lime and ginger beer, plus a little sugar. This That’s the Spirit Moscow Mule recipe shows you a fantastic way to add some fruit and herbal notes, and depending on the spirit preference, even more in-depth flavours that will really elevate this yummy cocktail. Bonus? It’s low in sugar and can be made non-alcoholic simply by omitting the spirit.
Related: Ina Garten’s Fresh Whiskey Sours Will Be Your Go-To Cocktail
Like Evelyn’s low-sugar berry sage mule? Try her non-alcoholic winter colada or her whiskey, green tea and honey cocktail.
ingredients
directions
Rest time is 4 hours.
In a non-reactive container, pour in spirit of choice (I picked gin to pull out some evergreen botanicals to compliment the sage in the drink). In your palm, gently lay down 3-4 leaves of sage and clap your hands together to release oils. Add sage to gin and cover with lid. Let the mixture sit for about 4 hours or overnight. Agitate once in a while.
Remove sage leaves from the mixture. This infused spirit is shelf stable for a few months.
In a shaker tin or mason jar, add 1 ½ oz sage-infused gin, plus blackberry jam and lime. Shake without ice to break up the jam. Add ice and shake vigorously for 10-15 seconds. Strain into tall glass packed with ice.
Top with ginger beer (¾ way to the top). Stir. Garnish with 3 blackberries and a sprig of sage (don’t forget to give it a gentle clap to release the oils!). Enjoy immediately.
