Moscow Mule — Revamped

April 28, 2010 (Day 88) — Bloody Mule

Some of the greatest new cocktails are plays off the classics. And it seems like when I actually take the time to sit down and try to think up a new drink, I’m never able to really pull it off very well. However, it’s when making other drinks and inspirations strikes that you have to grab hold of it and shake it like a topless bartender.

Or, in this case, you’re my wife and you have inspiration that results in a kick ass cocktail. I’m sorry to report, however, that she wasn’t topless at the time. Damn.

However, after I made last night’s Moscow Mule, Jenn took a couple of sips. Nodded thoughtfully then let loose with “Blackberries!” Thankfully, we happened to have some fresh blackberries on hand. So, on the fly, I muddled the blackberries with the lime juice and a very small dash of simple syrup, then proceeded to make the Moscow Mule as usual. Stir. Garnish with a blackberry.

Bloody Mule

2 oz vodka (Cîroc)

1/2 lime

4 ripe blackberries

Dash of simple syrup

Top with ginger beer

Squeeze the lime into your mug. Place your berries at the bottom, top with the small dash of simple syrup and muddle until all juice has been wrung out of the berries. Top with vodka and ginger beer.

Moscow Mule (left) and Bloody Mule (right)

This is a sweeter, more flavorful version of the Moscow Mule. For those of you who like a little bit of sweet and fruit with your cocktails, this is a great one to try. It’s also not overpoweringly sweet either, which means that those of you who have a fondness for sweet and sour would enjoy this drink as well.

Why call it the Bloody Mule? Well, it’s based off the Moscow Mule. And it’s nice and red. Like you were kicked in the nose by said mule.

Cheers!

— Mark